Portuguese Saloio Bread Food

PORTUGUESE PEASANT BREAD - PãO SALOIO

Steps:

• Add all ingredients in the above order to the bread maker.
• Program it to dough. Place some flour over the stone you are going to bake it on.
• Form the dough into a large ball or divide it into small individual ones and place them on top of the stone.
• Pre-heat the oven at 220 and place a oven safe bowl with water to create humidity.
• Place stone with dough in the oven for about 20 minutes.

PORTUGUESE WHITE BREAD

Steps:

• Place all ingredients in order listed in bread machine.
• Let it run on the white bread cycle.
• Enjoy.

PORTUGUESE FARM BREAD

Steps:

• 1. Combine the yeast, semolina flour, and water by churning 10 seconds in a large heavy-duty food processor fitted with the metal chopping blade. Scrape down the sides of the work bowl, re-cover, and let stand until foamy, about 15 minutes.
• 2. With the machine running, add half the all-purpose flour down the feed tube. It's easier if you pour the flour from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube or failing that, a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1 inch across).
• 3. Using a plastic spatula, scrape the work bowl, and if necessary, redistribute the dough so that it evenly surrounds the blade - take care! Add the salt and remaining flour, distributing evenly over the dough, and churn for 10 seconds. Again scrape the work bowl and redistribute the dough.
• 4. Churn the dough for 20 seconds nonstop, shut the machine off, and let the dough rest in the sealed work bowl for 5 minutes. Now churn for another 20 seconds.
• 5. Leaving the blade in place, carefully redistribute the dough until it's of uniform thinness. Re-cover the work bowl, keeping the pusher in. Note the level of the dough in bulk, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
• 6. Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan with nonstick cooking spray and set aside.
• 7. When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then churn for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then churn for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
• 8. Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk - this will take about 30 minutes.
• 9. When the dough has risen for 10 minutes, position one rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack - I use a 15 1/2 X 10 1/2 X 1-inch jelly roll pan - and half-fill with water. Preheat the over to 500°F.
• 10. Center the risen loaf on the middle rack and bake for 15 minutes. Reduce the oven temperature to 400°F and continue baking until richly browned and hollow sounding when thumped, 20 to 25 minutes longer.
• 11. Remove the bread from the pan as soon as it comes from the oven, set right-side-up on a wire rack, and cool to room temperature before cutting.

PORTUGUESE SALOIO BREAD

Steps:

• Once again, shape the dough into a ball, place in a clean, warm, greased bowl, turn the dough in the bowl so that it is greased all over, cover with a cloth, and set in a warm, draft free spot until doubled in bulk, about 1 hour. Again punch the dough down, turn out onto a lightly floured board, adding only enough flour to keep the dough from sticking. Knead hard for 5 minutes, then divide the dough in half. Knrad each 1/2 hard for 2-3 minutes, then shape into a ball. Grease two 8 inch layer cake pans well, and sprinkle 1 tsp of cornmeal over the bottom of each. Place the balls of dough in the two pans and dust the tops lightly with flour. Cover with a cloth, set in a warm, draft free spot, and allow to rise until doubled in bulk, about 45 minutes. Meanwhile, improvise the brick and steam oven as directed on page 223 of the book, setting the thermostat at very hot (500F) and preheating the oven a full 20 minutes. As soon as the loaves are risen, drizzle cold water directly onto the hot bricks, producing a head of steam. Arrange the loaves on the center rack at once so that they do not touch each other or the oven walls. Close the oven door securely and bake the bread 15 minutes, drizzling the bricks with cold water every 5 minutes. Reduce the oven temperature to hot (400F) and bake the loaves 15 minutes longer, again drizzling the bricks with cold water every 5 minutes. As soon as the loaves are richly brownrd, firm and hollow sounding when thumped, remove from the oven and transfer at once to wire racks to cool.