This chewy white loaf is the standard country bread of northern Portugal. It's slightly rougher than the simple Pao

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Name: Pao do Minho
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Portuguese
Ingredients: 3 packages Yeast active dry yeast; 2 cups Water 105 to 115 degrees; 5 cups All purpose flour Sifted; 1 cup gluten flour Unsifted; 2 teaspoons Salt; 2 teaspoons Cornmeal

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INGREDIENTS

3 packages Yeast active dry yeast
2 cups Water ; 105 to 115 degrees
5 cups All purpose flour ; Sifted
1 cup gluten flour ; Unsifted
2 teaspoons Salt
2 teaspoons Cornmeal

Servings

INSTRUCTIONS

In a large, warm bowl combine the yeast, 3/4 cup of the the water, and 1 cup of the unbleached flour; beat hard to blend. Cover, set in a warm, draft free spot and let rise until spongy and doubled in bulk, about 30 minutes.

Stir the sponge down and mix in the gluten flour, salt, and remaining 1 and 1/4 cups water. Now add enough of the remaining unbleached flour 1 cup at a time to make a stiff but manageable dough. Turn out onto a lightly floured board and knead hard for 5 minutes. Shape the dough into a ball, place in a warm, greased bowl, and turn the dough in the bowl so that it is greased all over. Cover with a clean, dry cloth and set in a warm, draft free spot and allow to rise until doubled in bulk, about 75 minutes. Punch the dough down, turn out onto a lightly floured board, and knead hard for 5 minutes.

Once again shape the dough into a ball, place in a clean, warm, greased bowl and urn the dough in the bowl so 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 slightly floured board adding only enough flour to keep the dough from sticking. Knead hard for 5 minutes, then divide the dough in half. Knead each half hard for 2 to 3 minutes, then shape into a ball. Grease two 8 inch layer cake pans well, and sprinkle 1 teaspoon of cornmeal over the bottom of each. Please 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.

Pre-heat the oven to 500 degrees. Arrange the loaves on the center rack so that they do not touch each other or the oven walls. Bake for 15 minutes, reduce the oven temperature to 400 degrees, and bake for 15 minutes longer. As soon as the loaves are richly browned, firm, and follow sounding when thumped, remove from the oven and transfer at once to wire racks to cool.

NOTES

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Pao do Minho

3 packages Yeast active dry yeast
2 cups Water 105 to 115 degrees
5 cups All purpose flour Sifted
1 cup gluten flour Unsifted
2 teaspoons Salt
2 teaspoons Cornmeal

In a large, warm bowl combine the yeast, 3/4 cup of the the water, and 1 cup of the unbleached flour; beat hard to blend.  Cover, set in a warm, draft free spot and let rise until spongy and doubled in bulk, about 30 minutes.

Stir the sponge down and mix in the gluten flour, salt, and remaining 1 and 1/4 cups water.  Now add enough of the remaining unbleached flour 1 cup at a time to make a stiff but manageable dough.  Turn out onto a lightly floured board and knead hard for 5 minutes.  Shape the dough into a ball, place in a warm, greased bowl, and turn the dough in the bowl so that it is greased all over.  Cover with a clean, dry cloth and set in a warm, draft free spot and allow to rise until doubled in bulk, about 75 minutes.  Punch the dough down, turn out onto a lightly floured board, and knead hard for 5 minutes.

Once again shape the dough into a ball, place in a clean, warm, greased bowl and urn the dough in the bowl so 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 slightly floured board adding only enough flour to keep the dough from sticking.  Knead hard for 5 minutes, then divide the dough in half.  Knead each half hard for 2 to 3 minutes, then shape into a ball.  Grease two 8 inch layer cake pans well, and sprinkle 1 teaspoon of cornmeal over the bottom of each.  Please 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.

Pre-heat the oven to 500 degrees.  Arrange the loaves on the center rack so that they do not touch each other or the oven walls.  Bake for 15 minutes, reduce the oven temperature to 400 degrees, and bake for 15 minutes longer.  As soon as the loaves are richly browned, firm, and follow sounding when thumped, remove from the oven and transfer at once to wire racks to cool.

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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 16 Servings

Calories: 205
Calories from Fat: 5 (2%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 2291.5mg		79 %
Potassium 143.5mg		4 %
Total Carbohydrate 41.8g		12 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 40.4g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 205

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