Portuguese Saloio Bread Recipes

Steps:

• Once again, shape the dough into a ball, place in a clean, warm, greased bowl, turn the dough in the bowl so that it is greased all over, cover with a cloth, and set in a warm, draft free spot until doubled in bulk, about 1 hour. Again punch the dough down, turn out onto a lightly floured board, adding only enough flour to keep the dough from sticking. Knead hard for 5 minutes, then divide the dough in half. Knrad each 1/2 hard for 2-3 minutes, then shape into a ball. Grease two 8 inch layer cake pans well, and sprinkle 1 tsp of cornmeal over the bottom of each. Place the balls of dough in the two pans and dust the tops lightly with flour. Cover with a cloth, set in a warm, draft free spot, and allow to rise until doubled in bulk, about 45 minutes. Meanwhile, improvise the brick and steam oven as directed on page 223 of the book, setting the thermostat at very hot (500F) and preheating the oven a full 20 minutes. As soon as the loaves are risen, drizzle cold water directly onto the hot bricks, producing a head of steam. Arrange the loaves on the center rack at once so that they do not touch each other or the oven walls. Close the oven door securely and bake the bread 15 minutes, drizzling the bricks with cold water every 5 minutes. Reduce the oven temperature to hot (400F) and bake the loaves 15 minutes longer, again drizzling the bricks with cold water every 5 minutes. As soon as the loaves are richly brownrd, firm and hollow sounding when thumped, remove from the oven and transfer at once to wire racks to cool.

Steps:

• Place all ingredients in order listed in bread machine.
• Let it run on the white bread cycle.
• Enjoy.