By Eddy − On Tuesday, September 18, 2018, 5 years ago in
Bread Recipes
5 out of 5 with 367 ratings
comments: 25 - views: 179058
| Preparation time | 2 h 10 min |
| Cooking Time | 50 min |
| Ready In | 3 h |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
6 cups of flour1 and 1/2 teaspoons of salt1 teaspoon of sugar1 sachet of instant dry yeast2 and 1/2 cups of water1 tablespoon of olive oil
Get Portuguese ingredients 
Instructions
- Mix all the dry ingredients, make a pit in the middle and put the water and the olive oil in it.
- Knead well until all ingredients are well blended and the dough is very sticky.
- Let it rise for 1 hour, after leavening, make the desired shape and let rise for another hour.
- Place the dough on a tray/pan put it above the middle rack in a preheated oven at 200°C or 400°F for about 50 minutes.
NOTE: Place an empty tray at the bottom of the oven when you preheat it. As soon as you place the bread in the oven, add some ice water to the empty tray, 10 minutes before the bread is done, remove the tray with the water. The result is a very crispy bread.
Recipe & Photo Credit: cozinhapra3.blogspot.pt *
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Sue
Love this recipe. Sprinkled "everything but the bagel" seasoning on top, thinking next time, adding dehydrated garlic to one and onion to the next
11 months ago, Thursday, May 4, 2023
Pauline verriere
Doing it tomorrow….ummm hate to be pushy…but do you have for portugese corn bread?
1 year ago, Sunday, December 4, 2022
reply
FatCatAnna
This recipe was amazing !!!! I cheated by using the dough section though of an old bread machine. And then followed the remainder of the instructions. I think next time may add a wee bit less flour, as they weren't as light as the regular bakery store ones ... but maybe this is the way original Portuguese buns are supposed to be. All I know, crunchy on the outside, moist on the inside. I made a breakfast egg sandwich with half of a bun this AM (I'm a Type 1 Diabetic so try to watch my carb intake) ... and all I can say .... sooooo good! Thank you so much @Eddy for sharing this recipe with us!!! I rarely buy store made bread due to how it goes wonky quickly and hey ... that's lost money for a foodie on a tight budget. I posted a picture of how they looked on Instagram ... hopefully links are allowed in the comment area ... otherwise ... look for FatCatAnna ... https://www.instagram.com/p/Cf0KlIeMyy3/
1 year ago, Sunday, July 10, 2022
Tavis
Anyone try this with ancient grain flour like Einkorn? Did you make any modifications for the lower gluten content?
1 year ago, Thursday, May 5, 2022
Janice
What flour I am in UK, do I use strong white bread flour, plain flour or self raising flour please x
1 year ago, Wednesday, May 4, 2022