Portuguese Rolls – Papo Secos
The Portuguese passion for it’s cuisine is surely matched by the love of it’s bread!
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard
Various regions of the country have their own artisan favorites such as Pão de Centeio “Rye Bread” and “Broa de Milho” from Tras-Os-Montes, and Pão Alentejano from Alentejo.
The Papo Seco which literally means “dry throat” is the most popular bread eaten all over the country both in homes and a staple at every restaurant. Often people will say I have a “Papo Seco” to signify they need something to drink.
The roll is crusty on the outside and light and airy in the center which make it perfect for sandwiches and for absorbing sauces.
The method of preparing it and shape of the roll is uniquely Portuguese and extremely popular but I found there are many recipes.
While researching some bread recipes I discovered that there are many different recipes to make Papo Secos. Some use basic dry yeast, while other use (fresh starter).
Papo Seco Recipe :