Freshly baked warm bread with local butter is a delight.
Bread has always had an important place in Portuguese life. It remains so to this day!
Pão de Deus
The pão de Deus or in English bread of God is this delicious sweet bread covered with coconut, eggs and powder sugar. It is eaten at breakfast either simple with butter or with ham and cheese.
This bread is also known as estaladinhos or arrufadas depending of the region. However there are some regions that the bread even though is named arrufada is it does not take coconut or eggs on top only sugar.
Traditionally, in some parts of the country, the godfathers offer an arrufada to their godchildren in All Saints day.
Pão de mistura
Vianas or vianinhas are a very light bread that when you cut it or shred it you will have crumbs everywhere, however this crunchy feature is what makes this bread so light and airy great for breakfast with ham and cheese or with a fruity Portuguese jam.
Pão Tigre - Origem holandesa
Pão de Malte – origem dinamarquesa
Pão de forma
The pão de forma is a loaf shaped white bread that is commonly used for toasts with butter and jam or cheese and ham pressed toast. Nowadays these pressed toasts are seen with a range variety of things inside creating a nice light lunch or dinner. Is also used for the vey none and famous Francesinha.
Tosta de atum or tuna toast.
Pão de leite
This sweet bread is similar to the common sweet bun. It is a breakfast choice for the portuguse diet. It goes really good with butter and cheese with a meia-de-leite (the name for coffee with milk) aside.
Pão de água
Pão de água can go with every meal. For breakfast with butter and jam: for lunch to dip into the sauce or for dinner to make a sandwich with the yesterday’s leftovers. It is light, tasty and as the looks of a homemade bread.
Pão de centeio
Rye Bread is a delicious dark-colored Portuguese bread type which is typically found in the centre of Portugal, but nowadays you can also taste it almost anywhere in the country. It is composed of rye, the main ingredient, and also a little percentage of other cereals.
Broa de Milho
In the Norte region, before the introduction of corn to the bread was made with millet. Currently, after the separation from yellow corn, which is intended only to animals, and white corn, the bread is made from scalded flour, a mixture of wheat and rye which makes a very compact and hard bread – the broa. To the dough adds the yeast - "bait" – made the day before, to give the quality of traditional bread.
It is a prerequisite to stretch dough in a floured wood container, "escudela de pau" or "gamelo", to give it the rounded shape. After baking, the broa is an heavy and compact bread, with a tawny and dark crust. There are a few old-fashioned bakers that bake it on a cabbage leaf, which gives the broa a slightly sour taste.
There is a saying that in Minho there are no sardines without broa and in Porto no broa without caldo verde.
Baked by bakers Avintes that after crossing the river arrived at the square of Santa Maria in Porto, with their baskets, the bread became famous for its taste and presentation. Its distinctive shape, high, with a rounded top and flat side; white and cracked crust; and a compact, yellow-brown core, became a specialty.
The Broa of Avintes only takes corn flour and rye flour blanched in boiling water and salt. The dough must be worked for two hours and the tender process is entirely manual with the help of four people. The broas are leaning against each other at the bottom of the heated wood oven and once the mouth of the furnace is covered it takes three to four hours to bake.
The Fogaça is a Portuguese sweet bread, from Santa Maria da Feira which has a festival that dates back to the XVI century., “Festa das Fogaceiras” is held every year since then, in honour of St. Sebastian. And due to its unusual shape it brings people have different ideas how to eat it or cut it.
Pão de Bolota
Beyond the typical tradition of buckling acorn to feed herds of pigs, in more distant dates the acorn was a great wealth in human nutrition especially for people on low income. The acorn bread appeared. It is made from 20% of acorn flour which gives a special flavor to the bread.
Pão de trigo arregueifado
The regueifa or the Spanish bread is typical from the north of Portugal. It has by tradition the shape of a thread. It is also known by Sunday bread because it is usually bought after the Sunday mass and carried tucked in the arm, as it has a hole in the middle.
Pão da Mealhada
It has a round appearance, with four nozzles at the top and well cooked. It is one of the typical accompanying of the Leitão à Bairrada (roast piglet form the Bairrada region) and the piglet sandwich. During celabration days the bread was first baked in the same oven as the piglet always warmed with vines and old vines.
It is given the name "pada" to a wheat bread formed by joining two or more "moletes"(dough in small balls). There padas of various shapes in Aveiro, Ul, Ovar, or Viana do Castelo ... The padas in Aveiro Valley, for example, form two tight moletes in the middle, and the method of cooking resembles of homemade bread. The dough is kneaded by hand in a bowl, tended by hand and cooked in a wood oven. During the cooking the embers remain at the oven entrance in order to brown the bread, because people argue that they do not like white bread, they say that it seems that it was cooked by the air.
Pão de Mafra
The fame of this country bread is quite remote. Traditionally it was manufactured with durum flour, which grew in abundance on the outskirts of Lisbon. At the time the bakers in Lisbon had to pay a tithe of all the bread sold, it became more common to produce the bread in Mafra to escape these taxes.
Nowadays, the bread of Mafra continues to be baked in masonry ovens heated with firewood. It is made based on natural products like raw flour, very little yeast, or in a slow fermentation, and plenty of water. To stretch the bread, the baker stretches a ball of dough and lift one end, taking the wings, folding and sliding them down the bread. The final aspect resembles a tie knot. It is a bread that holds up quite some time, and its compact appearance, look massive without holes and it is ideal for making toasts.
The Alentejo bread is folded, high head, stiff crust, a thick crust and dull, with plenty of core due to its shape, and it is recognized mainly by the pleasant smell of wheat cereal that gives strength to the dough. It can only be knead with sour yeast which gives it a distinctive taste and it should always be cooked in a wood oven, usually using eucalyptus to offer a "more compact" heat.
The Alentejo call it simply "bread" and, for them, is the only one worthy of the name, since they eat it all the time, with all meals, forming the basis of the Alentejo’s cuisine. How many dishes do not take bread? Since soups (açordas, gazpacho), meat dishes (lamb stew, sarapatel), fish (shark soup), to the desserts and festive sweets (French toast, boleimas), all of them needs a smell of bread...
Açorda à alentejana
Pão de alfarroba
The carob tree is native to the Mediterranean coast. The carob pod is similar to beans with a dark brown color and a sweet flavor, frequently used by the food industry in the production of gums and thickeners. It is usually used in the south of Portugal in traditional desserts. Most recently the locust bean flour has been used to produce delicious and healthier bread.
Pão de Testa
Quite like the Alentejo bread, this homemade wheat bread is a large, round loaf, whose "head" has almost the same diameter as the base. The breads are worked by hand and laid evenly on the trays, half hidden by the folds of the sheets and white blankets while waiting for the time to go into the oven. At the entrance of the oven, the dough balls are stretched on one side for the head, and bent over the base, flattening the dough with your hands. T
Bolo do caco
Made with flour and sweet potato, the is the bread of Madeira - With the bolo do caco comes a long line of original sandwiches and some very traditional fillings from butter and garlic to pork in wine and garlic sauce to cod and greens or a tuna fillet.
Pão de batata-doce
It seems that is documented sweet potato production in Madeira since at least the seventeenth century, spread its cultivation mainly in the districts of Ribeira Brava, Machico, Calheta, Ponta do Sol and Santana. The sweet potato is used in Madeira for boiling, roasting, baking bread and sweets. The bread is light with a slightly sweet flavor.
Bolo lêvedo is typical of the Azores, and found in New England as the Portuguese muffin.
Bolo lêvedo is a very distinctive sweet bread flavor and hails from Furnas. It's great for breakfast, lunch and snack. The recipe incorporates decades of family tradition, which makes the bread authentic.
The Massa Sovada bread ] are a regional sweet bread from Azores, being always offered at "holy spirit" meals on the islands, for this reason are also known as holy spirit bread. The recipe varies from island to island it might be more or less spicy. These sweet breads are accompanied by typical dishes such as Alcatraz beef stew from Terceira Island.
Pão com chouriço
Chouriço bread, or Pão com Chouriço in Portuguese, is delicious sandwich style bread made with Portuguese chouriço pork sausage. By tradition it is usually combined with Caldo Verde soup.
Pão com torresmos
Pão com torresmos is similar to the chouriço bread but with greaves (lard). This is traditionally from the Portuguese costal area 50 km north from Lisbon, known as “zona saloia” which includes Mafra and Ericeira. In short words pão com torresmos is pão de mafra rolls with greaves inside. It has a very peculiar taste and it is great for an afternoon snack after the beach.
Bôla de Lamego
The traditional Bôla Lamego is is one of the prized dishes of Lamego. Based on a selection of ingredients, is associated with a fluffy dough with several fillings like ham (ex-libris of local cuisine), sardines, cod or salpicão (a type of chouriço).
The Avenida Dr. Alfredo de Sousa - at the foot of the Sanctuary of Remedies, hosts a Bôlas fair, lasting three days, providing a meeting place for industry professionals and thousands of visitors. Faithful to an old recipe, the bits of ham, cod, sardines, vinha-d’alhos (pork meat cooked with a lot of garlic and wine) or other ingredients delighted the palates of consumers. Regarding to the supply of Douro’s food, the bola de Lamego is assumed as one of the most genuine and distinct delicacies of Portugal.
Rota do Pão
The Bread Museum, open to the public since 2002, in Seia, it consists of a private museum housed in a museum complex with more than 3,500 m2 of covered area.
Preserves and exhibits objects and heritage of Portuguese bread in their ethnographic, historical, political, religious and artistic, throughout the various exhibition rooms that recreate the various aspects of Portuguese bread strands. Also includes other areas of visitor support, as the restaurant, the Old Grocery, Bar-Library and the Art Atelier in bread. In addition, daily the museum develops a wide range of cultural, scientific and educational activities.
The project of the Bread Museum dates back to 1996, emerging as a result of synergies between historians, entrepreneurs and teachers. From then until its opening in September 2002 proceeded to the collection of the estate, whether through purchase at antique shops, auctions and booksellers or through donations.