You can plug this into google translate...  I've done it with Swedish with pretty good success...

Tim

I can help you with a loose translation, if anyone out there has a better translation you won't hurt my feelings. I have quite a few portuguese cookbooks and I just try to translate them as I use them, sometimes I email my cousins in portugual for help.   I also have recipe for Pão Caseiro (Homestyle bread) that I use often.

This is what I think it says -

100 g of yeast ( which is a lot)

3 whole eggs

1 tablespoon of sugar

pinch of salt

2 cups of lukewarm milk

1 kg of flour from wheat ( I think it would be all purpose flour not a whole wheat)

2 tablespoons of margarine

Beat the following ingredients in the blender - yeast, eggs, sugar, salt, & milk.

Beat for 5 minutes, then put in a bowl.

Gradually add the flour, then let the dough rest for half hour.

Divide the dough in 5 pieces and then it says something about - open the dough with the roll - (I think they are meaning to shape it the way the homestyle bread is traditionally shaped, kind of folded over itself in an oval shape.)

Then let rise in warm place for 1 hour.

When it has risen, then you can bake in the oven.

I hope that makes sense.

The recipe I use for Pão Caseiro is from Ana Patuleia Ortins book - Portuguese Homestyle Cooking (published in 2001) on page 179.

Thanks for the help, I think that is 100gr of fermented starter for sourdough bread. As I know this tipe of bread should be made with a very little yeast.

I looked for recepy on internet per my frendly baker sugestion. This recepy is from Portugal. It is all obout how you prepare fermented starter. I hoped for that information, but couldn't find it. Will try your sugestion. Thanks.............