Growing up in a Portuguese household, I was fortunate enough to be surrounded by rich cultural traditions that have been passed down through generations. One of my fondest memories was watching my mother make Pão de Azeite (Olive Oil Bread), using my grandmother’s recipe. Every year during Easter time, usually on Good Friday, a delicious aroma of freshly baked bread would fill our home, and the anticipation of tasting it would make my mouth water every year.
The process of making Pão de Azeite is a true labor of love. My mother would start by mixing together flour, yeast, salt, and warm water until the dough was formed. Then, she would add the key ingredient, olive oil, which gave the bread its signature flavor and texture.
As my mother kneaded the dough, I would watch in amazement while holding the basin my mother would use to make the dough using her hands, as it transformed from a sticky lump to a smooth, elastic ball. She would let the dough rise for several hours, and then divide it into smaller dough balls, which would then be left to rise once again.
While the bread was baking in the oven, I would eagerly await its completion, knowing that soon I would be able to taste the delicious result of my mother’s hard work.
When the bread was finally ready, my mother would take it out of the oven, and the smell would fill the entire house. The crust was crispy on the outside, and the bread itself was fluffy and warm on the inside. I would always ask for a slice with a bit of butter or jam, or some Portuguese goat cheese, and it tasted like heaven.
As I grew older, I came to appreciate the significance of these traditional recipes and the importance of preserving them for future generations. I started to realize that these recipes were not just about the food, but about the stories and memories that they represented.
My grandmother’s recipe for Pão de Azeite has been passed down through generations, and each time I taste it, I am reminded of the love and dedication that went into making it. These traditions have become a part of who I am, and they have helped me to connect with my heritage and my family in a way that is truly special.
Growing up with Portuguese traditions has taught me the value of preserving cultural practices and passing them down to future generations. Watching my mother make Pão de Azeite using my grandmother’s recipe was a true testament to the importance of family, love, and tradition. There is a legacy to be shared in each one of these timely traditions. A legacy I want to leave behind for my daughter and generations to come. The aroma of freshly baked bread will always remind me of my childhood and the memories that I hold dear. Memories of a woman that worked tirelessly on her farm to provide for her family. A woman of tradition and a woman who shared her love of bread making amongst other things. My grandmother was a beautiful woman who will forever be missed! 🥰
Olive Oil
Using good quality Extra Virgin Olive Oil for this recipe is essential to achieving the authentic taste of this bread. The right type of EVOO will not only enhance the flavor of the bread but also add richness and depth to the texture. Extra-Virgin Olive Oil has a more fruity, pungent, and bitter taste than regular olive oil, making it the preferred choice for Pão de Azeite. Its distinct flavor enhances the bread’s taste and gives it a rich and authentic Mediterranean flavor. If you have access to a good ole Portuguese EVOO like Oliveira da Serra, then you will taste the difference in the flavor. If you don’t then any good quality EVOO from your local supermarket will work just as well.
Kneading
A quick little story…I was all set to make Pão de Azeite, and I had my Kitchen-Aid mixer ready to go for the kneading process. But, to my dismay, the mixer just wouldn’t work correctly! I think it’s time for a new 7-8 quart Kitchen Aid mixer. I tried everything, but it just wouldn’t knead the dough the way it needed to be kneaded. At first, I was pretty disappointed, but then I decided to give it a shot and knead the dough by hand instead. And you know what? It turned out to be a great decision! Kneading the dough by hand was actually quite therapeutic and allowed me to get a real sense of how the dough was developing. Plus, it gave me a real appreciation for the process of making bread from scratch just like my grandmother and mother have done for years. In the end, my Pão de Azeite turned out absolutely delicious, and I was happy that I had given it a try, even without the aid of my trusty mixer.
Sorry for the lack of photos throughout this process. I had my camera ready to go, but since it all didn’t work as planned and I was by myself and limited on time, I didn’t get a chance to record the step-by-step process of this little adventure. The next time I make this recipe I will be sure to record this journey a little more accurately and update the photos.
Bread Rising
The rising process allows the yeast to activate and release gases, which makes the bread light and fluffy. If you don’t give the dough enough time to rise, you’ll end up with dense and heavy bread that won’t be as enjoyable to eat. It’s essential to give the dough enough time to double in size, which usually takes about 1-2 hours or so. Be patient and let the yeast do its job! Trust me; it’s worth the wait.
Stone Cookie Sheet
Baking your Pão de Azeite on a stone cookie sheet allows the bread to cook more evenly and produces a crispy crust that’s sure to impress. The stone retains heat, which helps to create a nice, even temperature in the oven. Plus, it draws moisture away from the bread, which results in a crust that’s crispy and golden brown. Your bread will come out with a perfectly crisp crust and a soft, fluffy interior, making it the ideal addition to any meal.
I got mine from Pampered Chef a few years ago. (I am not affiliated with Pampered Chef.) I love their stones for baking bread and homemade pizza.
If you don’t have stones to use for your bread then use a baking cookie sheet.
I hope you and your family can enjoy this recipe as much as my family and I do. If you have any family traditions I would love to hear from you!
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
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Pão de Azeite
Equipment
- 1 kitchen aid mixer
- 2 Stone Cookie Sheets
Ingredients
- 8 cups of bread flour
- 12 whole eggs
- 1 ½ tbsp of salt
- 2 tbsp of dry yeast
- 1 cup of warm milk
- 1 cup of Olive Oil
- ½ cup of corn flour
Instructions
- Preheat oven to 150℉ for 10 min. Shut off the heat and keep the door closed.
- Warm 1 cup of milk up to 95℉. Add 2 tbsp of dry yeast, stir, and let sit for 10 minutes. Yeast will start to activate.
- In your Kitchen Aid mixing bowl using your dough attachment, add flour, eggs, salt and mix well.
- After a few minutes when milk and yeast are ready, add this mixture to your bowl.
- Then, add the olive oil. Mix well.
- Let this mix for 15-20 minutes. The more it mixes the more elastic the dough will become, this is what you want to see.
- When done mixing, place plastic cover over bowl and place in your oven that you have preheated.
- Let rise about 2 hours or until dough has doubled in size.
- Prepare a well floured surface using corn flour.
- Also, prepare a tray with a cheesecloth or clean kitchen towel and remaining corn flour. You will need this to divide the dough and let it rise again.
- Place your dough on the well floured surface and divide into 3 parts.
- Knead each piece into a round dough ball and place on your cheesecloth srinkled with corn flour.
- Using a cheesecloth or towel will help dough from sticking to each other and keeping them snug as they continue to rise.
- When done, place a clean towel over them and place it back into your oven and let rise for another 30 minutes. Remember: Oven should not be turned on. It should still feel somewhat warm from preheating it earlier.
- Remove tray from oven and preheat your oven to 400℉. Place 2 stone cookie sheets in your oven while it is preheating.
- When the oven is ready grab a dough ball. Using your finger tips grab the top part of the dough and twist the bottom to shape it. You can also shape it anyway you would like.
- Sprinkle stone cookie sheet with corn flour and place the dough right onto the stone.
- Do the same for the other 2 pieces.
- Bake for 30-45 minutes. Bread will be ready when toothpick comes out clean and bottom of bread sounds hollow when you touch it.
- Place bread on a cooling rack and let cool completely.
- Serve with butter, Portuguese goat cheese or jam.
- Bom appetite.
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