Posted on Friday, March 4, 2022 in
Bread Recipes
Neuza's Soft Portuguese Homemade Bread
Neuza's soft Portuguese homemade bread recipe (receita de pão caseiro), is simple and ideal for those days when you don't feel like eating bread.
| Preparation time | 2 h 15 min |
| Cooking Time | 45 min |
| Ready In | 3 h |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
250 grams of all-purpose flour (2 cups)1 teaspoon of active dry yeast1 teaspoon of salt1 teaspoon of sugar125 ml of warm water (1/2 cup)1 tablespoon of softened unsalted butter
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Preparation
- In a bowl, dissolve the yeast in the water.
- In a bowl, place the flour and make a hole in the middle.
- In the hole, add the water with the yeast, butter, salt and sugar.
- With your hands, start mixing everything and knead the dough well.
- After you knead it well, make a ball.
- Place in a bowl and cover with a towel.
- Let rise for 2 hours in a warm place.
- Preheat the oven to 200ºC or 390ºF.
- After 2 hours (when the dough has doubled), place it on a baking tray previously dusted with flour.
- Shape the dough into a bread type shape.
- With a knife, lightly cut 5 grooves across the dough.
- Brush the dough with water.
- Place it in the oven with a tray in the bottom with a little water so that the crust of the bread turns crusty.
- Let it cook for approximately 45 minutes.
- The bread is cooked when you hit it with your hand and it feels hollow.
- After the bread is baked, take it out of the oven.
Recipe & Photo Credit: saborintenso.com
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Guida
When baking, can you please clarify where the tray with water goes- either directly underneath on same rack or on a different rack? I just can’t picture this. Thank you!
3 Years ago, Wednesday, April 20, 2022
Ana
Hi PR, I tried this recipe but something must be missing. 2 cups of flour for 1/2 cup water just didn’t work at all. At the end I had to discard of the bread because all I could smell was the yeast. I made the caralhotas de Almeirim and it turned out delicious.
Keep posting the great articles and recipes. Always looking forward to your posts. Thank you 😊
3 Years ago, Wednesday, March 9, 2022