When one of my friends Miguel, who loves to cook Portuguese food, sent me his recipe for Pao Caseiro.
This is his photo of his bread and the wooden spoon he uses to mix the dough using only one mixing bowl. “I never get my hands dirty” he said.
“I grew up watching my mother and her friends cooking, especially deserts. Fortunately she always involved me and my brother in the cooking … and the favorite task was “rapar os tachos, especially the dessert ones! Before moving to the United States in December 2001, I asked my mother to write down my favorite recipe from her. Once in the states I really started missing the desserts and the cooking.Taking advantage of my mother in laws visits to the US, I asked her to teach me how to make bread, plus trouxas de ovos, and over time I started to adapt it and learned from my mistakes.
The secret “orange” ingredient in this Pao Caseiro recipe, was discovered watching a you tube video about pao caseiro da Vidigueira, Alentejo. And a curious fact … my mother was born in evora, so I do love pao Alentejano and grow up with acordas, sopa de cacao e soupa de ovo com pao.”
I made the bread last week and it was delicious of course. I ate far to much of it. So now, I’m happy to share with you.
The next day, I told him that I loved the recipe and that I couldn’t stop eating it! Miguel said he loves it too, especially toasted with butter for breakfast.
Miguel was born in Leiria Portugal and lives in NY with his family. He works AICEP Portugal Global – Portuguese National Tourist Office. A few years ago Meridith Vieira of “The Today Show” had segment on the show which documented her visit to her family’s ancestral home in the Azores. Miquel was her quide. Meredith-vieira-azores .
The video is very interesting and we can all relate to it. This is Meredith’s last week on “The Today Show” and we wish her the best. Merediths last “Today Show”. Miguel is also in this video sitting with Meredith at the Vieira Cafe.
Enjoy the recipe…and let me know how it turns out:).. Tia Maria
P.S. Thanks to Miguel for a great bread recipe!
Here’s a photo of Miquel enjoying Pasteis de Nata in Belem, Portugal.
7 cups white flour
2 tsp spoons sea salt
2 tsp (pkg) granulated active dry yeast
1 tsp regular sugar
½ cup orange juice
½ cup milk
2 1/2 cups of hot water
Dissolve the sea salt in the water.
Put the flour in a large bowl and add the yeast, sugar, milk, orange juice and the salted water.
Mix all the ingredients with a wooden spoon until you form soft dough. You can use your mixer with a dough hook, or use your bread machine on dough cycle. If dough is still extremely soft add more flour.
Cover the bowl with a warm cloth and let it rise for at least one hour or until it doubles in size.
Flour your hands; place the dough on a floured surface. Knead the dough for a few minutes and separate into 2 parts
Pre heat oven to 400 degrees.
Form the dough into round loaves and place on a lightly floured sheet pan. Let dough rest for 15 minutes.
Cook for about 30 to 40 minutes or until a dark golden crust forms.
Take bread out of the oven and tap with your knuckles. If you hear a hollow sound, the bread is cooked.
Remove bread when fully cooked and serve warm with butter.