Pão Caseiro

Name: Pão Caseiro
Prep time: 85 min
Cook time: 20 min
Total time: 1 h 45 min
Yield: 14
Cuisine: Mozambique
Ingredients: Bread flour — 4 cups (500 g / 1 lb 2 oz); Warm water — 1.5 cups (360 ml / 12 fl oz); Active dry yeast — 2 tsp; Sugar — 1 tbsp; Salt — 2 tsp; Oil — 2 tbsp

The Quirky Foodster Team

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85 min

Prep

20 min

Cook

Servings

Ingredients

Bread flour — 4 cups (500 g / 1 lb 2 oz)
Warm water — 1.5 cups (360 ml / 12 fl oz)
Active dry yeast — 2 tsp
Sugar — 1 tbsp
Salt — 2 tsp
Oil — 2 tbsp

Method

Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
Combine the flour and salt in a large bowl, then add the yeast mixture and oil.
Mix and knead for 10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1 hour, or until doubled in size.
Divide the dough into 8 portions and shape each into a small round roll.
Place on a baking tray, cover, and let rise for a further 25 minutes.
Preheat the oven to 220°C (425°F) and bake for 18–20 minutes until golden and hollow-sounding when tapped.

Introduction: A simple, crusty homemade bread roll, the daily staple bread found across Mozambican households, reflecting Portuguese baking tradition.

Cultural Background: Bread-making traditions introduced during the colonial period remain deeply embedded in Mozambican daily life, with fresh bread rolls bought each morning from local bakeries or baked at home for larger families.

Tips: Shape the rolls evenly so they bake at the same rate. A hot oven helps develop a good, crusty exterior while keeping the inside soft.

Variations: Brush the tops with a little water before baking for a shinier crust. Make one large loaf instead of individual rolls, adjusting the baking time up.

Storage: Store at room temperature wrapped in a cloth for up to 1 day; freeze for longer storage.

Reheating: Warm in an oven at 180°C (350°F) for 5–8 minutes to refresh.

Nutrition: Per serving (approx., 1 roll): 200 kcal, 6 g protein, 3 g fat, 36 g carbohydrate.

FAQs:

Q: Is pão caseiro similar to Portuguese bread?

A: Yes, it closely follows the Portuguese bread

Q: Can this bread be made ahead?

A: Yes, though it’s best enjoyed fresh, ideally baked the same day