Pão Alentejano Recipe
Introduction to Pão Alentejano
Pão Alentejano, also known as Alentejo bread, is a traditional bread originating from the Alentejo region of Portugal. This region is renowned for its agricultural richness and culinary traditions. The bread is known for its thick, crunchy crust and a dense, chewy interior, making it perfect for soaking up the flavors of soups, stews, and sauces. Enjoyed by locals and tourists alike, Pão Alentejano reflects the simplicity and authenticity of Portuguese rustic cuisine.
Ingredients
- Wheat flour - 500g
- Water - 350ml
- Salt - 10g
- Yeast - 7g (active dry yeast)
- Olive oil - 1 tablespoon
Ingredient Links
To make the perfect Pão Alentejano, it is essential to use high-quality wheat flour and olive oil, as these affect the flavor and texture of the bread significantly. Be sure to choose fine salt and active yeast for the best results.
Preparation
Step 1: Activating the Yeast
Start by dissolving yeast in some warm water, about 100ml, letting it sit for 5-10 minutes until it becomes frothy. This activates the yeast, ensuring your bread will rise properly.
Step 2: Preparing the Dough
In a large bowl, combine the activated yeast mixture with the remaining water, salt, and olive oil. Gradually add the wheat flour, stirring with a wooden spoon or your hands until a rough dough forms. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.
Step 3: Proofing the Dough
Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place for 1 to 2 hours, or until it has doubled in size. Proper proofing is critical for the development of flavor and texture in the Pão Alentejano.
Cooking Process
Step 4: Shaping and Final Rise
After the dough has risen, punch it down to release excess air. Shape it into a ball and place it on a baking sheet lined with parchment paper. Cover it again with a damp cloth and let it rest for about 30 minutes for a final rise.
Step 5: Preheating the Oven
Preheat your oven to 220°C (430°F) while the dough is resting. A hot oven helps to form the crust that Pão Alentejano is famous for.
Step 6: Baking the Bread
Before placing the dough in the oven, score the top with a sharp knife to allow steam to escape during baking. Bake for about 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. Use a cooking timer to track the baking duration accurately.
Tasting and Enjoying Pão Alentejano
Allow the Pão Alentejano to cool slightly before slicing. Serve it warm with butter, or use it to accompany rich stews and soups. The rustic, hearty flavors of the bread perfectly complement savory dishes, making it a versatile staple in any meal.
Enjoy the authentic taste of Portuguese tradition with every bite of your homemade Pão Alentejano.