Pão Alentejano
Enjoy the simple pleasure of homemade Pão Alentejano and connect with Portuguese tradition.
On a sunny Sunday in Alentejo, families come together around long wooden tables, sharing laughter and stories while breaking bread. At the center of this gathering is always Pão Alentejano: A Taste of Tradition. This rustic bread, with its thick crust and soft, airy interior, is a beloved staple in many Portuguese homes. It pairs perfectly with everything from rich cured meats to creamy cheeses, and it’s especially delightful with just a splash of good olive oil.
Wandering into a cozy tasca in Lisbon, the scent of freshly baked Pão Alentejano: A Taste of Tradition wraps around you like a warm hug, inviting you to sit down and indulge in local flavors. This bread is a true reflection of Alentejo’s rich agricultural roots and the love that generations have poured into mastering the craft. Baking it at home is not just about making bread; it’s about bringing a piece of Portuguese culture into your own kitchen, and sharing that warmth with your family.
Ingredients · 4 servings
- 500 g all-purpose flour
- 10 g salt
- 7 g dry yeast
- 300 ml warm water
- 50 ml olive oil
- 1 tsp sugar
Method
- In a large bowl, mix the flour and salt together.
- In a separate bowl, dissolve the yeast and sugar in warm water.
- Combine the yeast mixture with the flour mixture and knead until smooth.
- Add the olive oil and continue kneading for about 10 minutes.
- Cover the dough with a cloth and let it rise in a warm place for about 1 hour.
- Preheat your oven to 220°C (428°F).
- Shape the dough into a round loaf and place it on a baking sheet.
- Bake for about 25 minutes until the crust is golden and the bread sounds hollow when tapped.