Pão Alentejano
Welcome to another step-by-step recipe from BreadClub20 . Why not drop by our main Facebook page by clicking here... . If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. Pão Alentejano is a traditional wheat bread from Portugal's Alentejo region, which lies two hours' drive south east of Lisbon in s outhern-central Portugal. It's a vast area known for its rolling plains, cork oaks, olive groves, and rich cultural traditions. Alentejano is Portugal's main wheat-producing region, where wheat was introduced by the Romans and where a bread tradition developed by the Arabs is still practised. Women would bake bread at home, then take it to communal wood-fired ovens or small bakeries. It's an odd-looking leaf, often called pão de testa (bread with a forehead) because of the distinctive lump or 'head' on the top. This technique produces a thick rustic crust and a soft, tangy crumb. Don't worry t...
