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What's Cooking at Sofia's: Pão Saloio, Portuguese Peasant Bread

Home made peasant type of bread for a third of what it will cost you at a grocery store.

Being in Wisconsin, I am far from any Portuguese market, and if there is one thing I DO miss, it's good bread.

Sure there are lots of great bakeries around the area. But am I going to be spending $4 on a good loaf of bread when I can make it at home for less than a third of it? I am frugal, so whenever I can, I WILL try to save and do things myself.

These rolls are amazing to enjoy with your meal as well as for sandwiches for your kids to take to school.

INGREDIENTS

1 1/2 cups warm water
4 cups flour
2 tbsp sea salt
1 tbsp yeast

DIRECTIONS

  1. Add all ingredients in the above order to the bread maker.
  2. Program it to dough.
  3. Place some flour over the stone you are going to bake it on.
  4. Form the dough into a large ball or divide it into small individual ones and place them on top of the stone.
  5. Pre-heat the oven at 220 and place a oven safe bowl with water to create humidity.
  6. Place stone with dough balls in the oven for about 20 minutes. If you are making it as a whole bread you will need to keep it for about 40 minutes in the oven.

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Sofia Reino April 20, 2012 at 01:47 AM
@CowDung: you can totally do it without a breadmaker. Mix the dry ingredients together. Simply put the flour on the counter and create a hole in the middle then add the water water and start working the dough with your hands until everything is well incorporated. Place the dough in a large and cover it with a damp towel placing it in a warm place. (if you are cooking at the time you can place it over the stove). Let the dough rise for about 3 hours, then follow the rest of the instructions.
mau April 20, 2012 at 02:04 AM
I tried making them for the first time Sunday. I used unbleached bread flour and baked as one big loaf. Baked for over an hour and the loaf was not fully cooked. It never did brown. Even so that loaf of bread was gone by Monday morning. I toasted what was left and put some garden vegetable cream cheese on it. I'm going to up the temperature next time or make them as buns. It's also the first time I ever baked with my stone.
Sofia Reino April 20, 2012 at 04:25 PM
@Mau. I am sorry about that. Did you use bread flour? I am not very familiar with bread flour and how different it would be than all-purpose flour. Also I DO know there is a difference between an electric and gas oven. I will make this bread again this weekend as a whole and see what I come up with.
mau April 20, 2012 at 06:37 PM
@Sofia, not a problem. This is how I learn. Yes I used bread flour and I have a gas stove. I used the bread machine for the dough which was really nice. If I can get this perfected I want to be able to make it on my gas grill. I love the simplicity of the recipe with no sugar, butter/shortening or milk so I will make it work for me.
Valerie Heisler November 08, 2012 at 03:27 PM
So happy to find this recipe! I used to buy the high-priced Saloio bread at our fancy grocery store because I just loved it so much. I will try it every way I can and it will become a staple in our family. Thank you all for the handy tips and the explanations.

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