The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pão de Casa or Pão de Family (Household bread)

milenaskoro's picture

Pão de Casa or Pão de Family (Household bread)

Hi, can anyone suggest any place I can find this type of bread recipe or help me to translate the one I have. Any help would be appreciated, thanks in advance.

  • 100 g de femento para pão

  • 3 ovos interios

  • 1 colher de açúcar

  • 1 pitada de sal

  • 2 xícaras de leite morno

  • 1 kg de farinha de trigo

  • 2 colheres de margarina

  • Bata os seguintes ingredientes no liquidificador o fermento, os ovos,o açúcar, a pitada de sal e o leite morno

  • Bata por uns cinco minutos e depois despeje em uma vazilha

  • Coloque a farinha aos poucos, depois deixe a massa descansar por meia hora

  • Divida a massa em 5 partes e abra as massas com o rolo

  • Depois deixe ele aquecer por 1 hora

  • Quando ele estiver bem leve pode pôr para assar no forno
  • breadbakingbassplayer's picture

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


    bakermomof4's picture

    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.



    Hallux's picture

    It seems to me the 100 g of "ferment for bread" would be a sourdough starter or something of the like.

    milenaskoro's picture

    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.

    bakermomof4's picture

    Yes, you probably are correct because the recipe I use starts with about 1/4 tsp of yeast the day before with some flour and water and then the next day you use that mixture with a the rest of the ingredients and a little more yeast. It definitly is my family's favorite bread so flavorful, I also add some of my starter to it.


    bakermomof4's picture

    Forgot to ask - just curious where this recipe is from? Is it a family recipe? Is it from Portugal or Brasil?

    milenaskoro's picture

    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.............