Pao Alentejano
.jpg) Pao Alentejano with its characteristic hump | |
| Alternative names | Alentejo bread |
|---|---|
| Type | Bread |
| Place of origin | Alentejo Region |
| Associated cuisine | Portuguese |
| Main ingredients | Wheat |
Pão Alentejano or Alentejo bread is a traditional wheat bread of Portugal's Alentejo region.
History[edit]
The bread was traditionally produced in homes, with local women taking their dough for baking in communal ovens, or by small bakeries.[1][2]
Alentejo is a historical major producer of wheat for Portugal (and previously for Rome, which introduced the crop to the area), and during the period of Arab colonization the bread became well-known throughout the country. In the 20th century industrial producers started to bread to sell under the name; these often do not use traditional recipes or techniques and contain additional ingredients such as preservatives.[1]
According to Visao, the bread is "the basis of food in Alentejo".[2] According to Hola, "all Portuguese recognize it as one of the best [breads] in the country".[3]
Ingredients and preparation[edit]
Traditionally the bread contains only wheat flour, yeast or leftover bread dough (which acts as a type of sourdough starter), salt, and water and is baked in a wood-fired oven.[1][2][4]
Pão Alentejano is traditionally the bread used for Acorda Alentejana, a type of bread soup.[3]
Description[edit]
.jpg)
The bread is a pão de testa (bread with a forehead), a bread traditionally shaped by folding one end of the dough over the center so that when ready for the oven one side is higher than the other, and the bread develops a characteristic hump.[1][4][5] A typical loaf weighs 1 kilogram (2.2 lb) to 1.5 kilograms (3.3 lb).[1]
See also[edit]
References[edit]
- ^ a b c d e "Alentejo Bread - Arca del Gusto". Slow Food Foundation. Retrieved 2024-05-20.
- ^ a b c Loureiro, Joana; Oliveira, Luisa; Calheiros, Sonia (2021-01-17). "Visão | Produtos portugueses que queremos (e devemos) preservar". Visão (in European Portuguese). Retrieved 2024-05-20.
- ^ a b "Diez motivos para quedarte prendado del Alentejo". Hola (in Spanish). 2016-10-25. Retrieved 2024-05-20.
- ^ a b Moreiras, Paulo (2014-10-17). Pão eamp; Vinho (in Brazilian Portuguese). Leya. p. 136. ISBN 978-972-20-5595-6.
- ^ Cruz, Afonso. "Jesucristo Bebia Cervesa". WorldCat (in Portuguese). p. 219. Retrieved 2024-05-20.
