Pão Caseiro — Angolan Homemade Bread
The Quirky Foodster Team
Ingredients
- Bread flour, plus extra for dusting — 500 g (4 cups)
- Instant yeast — 10 g (2 tsp)
- Salt — 10 g (2 tsp)
- Sugar — 1 tsp
- Warm water — 320 ml (1 1/3 cups)
- Olive oil — 2 tbsp
Method
- In a large bowl, mix the flour, yeast, salt and sugar.
- Add the warm water and olive oil, and mix until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for
- 1-1.5 hours, until doubled in size.
- Punch down the dough, shape into a round or oval loaf, and place on a baking tray. Cover and let rise again for 30-40 minutes.
- Preheat the oven to 220°C (425°F). Score the top of the loaf with a sharp knife and bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the base.
- Cool on a wire rack for at least 15 minutes before slicing.
Introduction: A simple, crusty homemade white bread found across Angolan households and bakeries, this loaf reflects the strong Portuguese bread-baking tradition adapted to local kitchens, often baked fresh each morning and served alongside almost any meal.
Cultural Background: A simple, crusty homemade white bread found across Angolan households and bakeries, this loaf reflects the strong Portuguese bread-baking tradition adapted to local kitchens, often baked fresh each morning and served alongside almost any meal.
Tips: Kneading thoroughly develops the gluten needed for a good chewy crumb. A warm, draft-free spot speeds up rising significantly. Tap the base of the loaf — a hollow sound means it’s fully baked.
Variations: Add a handful of olives or herbs to the dough for a savoury twist. Shape into small individual rolls and reduce baking time to 15-18 minutes. Brush with egg wash before baking for a shinier crust.
Vegetarian/Vegan: Naturally vegan as written; no conversion needed.
Storage: Store at room temperature wrapped in a cloth or paper bag for up to 2 days, or freeze for up to 2 months.
Reheating: Refresh in the oven at 180°C (350°F) for 5-8 minutes to restore crustiness.
Nutrition: Per serving (approx., 1 slice): 150 kcal, 4 g protein, 28 g carbohydrates, 2 g fat, 1 g fibre.
FAQs:
Q: Why didn’t my bread rise properly?
A: This is usually due to yeast that’s inactive or water that was too hot or too cold — aim for lukewarm water.
Q: Can I make this bread by hand without a mixer?
A: Yes, this recipe is designed for hand-kneading and needs no special equipment.
Q: How do I get a crustier loaf?
A: Place a small pan of water in the oven while baking to create steam, which helps develop a crisp crust.
- Bread flour, plus extra for dusting — 500 g (4 cups)
- Instant yeast — 10 g (2 tsp)
- Salt — 10 g (2 tsp)
- Sugar — 1 tsp
- Warm water — 320 ml (1 1/3 cups)
- Olive oil — 2 tbsp
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