Pao Santomense
The Quirky Foodster Team
Ingredients
- Bread flour — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Salt — 10 g (2 tsp)
- Sugar — 1 tbsp
- Warm water — 300 ml (1 1/4 cups)
- Vegetable oil — 1 tbsp
Method
- Combine the flour, yeast, salt and sugar in a large bowl.
- Add the warm water and oil, mixing until a shaggy dough forms.
- Knead for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1-1.5 hours until doubled.
- Gently deflate the dough and shape into a round or oval loaf.
- Place on a floured baking tray, cover, and let rise a further 30-40 minutes.
- Preheat the oven to 220°C (425°F).
- Score the top and bake for 25-30 minutes until golden and hollow-sounding when tapped.
Introduction: A simple, crusty white bread, a staple found at bakeries and homes across Sao Tome and Principe.
Cultural Background: Fresh bread is baked daily across Sao Tome and Principe, this simple crusty loaf reflecting Portuguese colonial baking traditions adapted to local kitchens.
Tips: A hot oven helps develop a good crust — preheat thoroughly before baking. Let the bread cool fully before slicing for the best texture.
Variations: Add a handful of chopped herbs to the dough for a savoury variation; brush the top with a little water before baking for a shinier crust.
Storage: Store wrapped in a cloth at room temperature for up to 3 days.
Reheating: Refresh day-old bread by warming briefly in a hot oven for a few minutes to restore some crispness.
Nutrition: Approx. 170 kcal, 5 g protein, 34 g carbohydrate, 1 g fat per slice.
FAQs:
Q: Can this bread be made with wholemeal flour?
A: Yes, though the texture will be denser; a mix of white and wholemeal flour gives a good balance.
Q: Why does the dough need to rise twice?
A: The first rise develops flavour and structure, while the second, shorter rise ensures a light, airy crumb after shaping.
- Bread flour — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Salt — 10 g (2 tsp)
- Sugar — 1 tbsp
- Warm water — 300 ml (1 1/4 cups)
- Vegetable oil — 1 tbsp
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