Portuguese Water Bread (Thermomix)

Portuguese Water Bread on wooden board with bread knife

Our good friend Julie recommended this Portuguese water bread made in the Thermomix to us back in March this year. We've now made it LOADS of times...we absolutely love it, and I'm now finally posting it!!

It's incredibly easy to make, tastes amazing and everyone who's tasted it (including work colleagues I've taken it into, for special lunches/birthday celebrations) love it too! Enjoy it simply spread with butter, made into a sandwich or enjoy on days 2 and maybe 3...if there's any left...toasted with butter for breakfast...the crust is super crunchy and delicious.

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

Cookidoo Tip

Some ovens don't go up to 250C fan, so bake your Portuguese water bread at 230C fan for 35 to 45 minutes until the loaf sounds hollow when tapped underneath.

Frequently Asked Questions

What is Portuguese water bread?

Portuguese water bread, also known as "Pão de Água," is a traditional bread made with just a few simple ingredients, including flour, water, yeast, and salt. It has a soft interior and a crispy crust, perfect for serving with meals or enjoying on its own.

Do I need to use bread flour, or can I use plain flour?

Bread flour is recommended for this recipe as it has a higher protein content, which gives the bread more structure and a chewier texture. However, you can also use plain flour for a slightly softer loaf.

How do I make this recipe gluten-free?

You can substitute the flour with a gluten-free all-purpose flour blend. You may need to adjust the amount of water slightly, as gluten-free flour can absorb liquid differently. The texture will be different, but it will still make a tasty loaf.

Can I make this bread without a Thermomix?

Yes - if you don’t have a Thermomix, you can mix the dough by hand or with a stand mixer (see my Non-Thermomix Instructions below). Follow the same ingredient list but adjust kneading times based on the method used (e.g., knead by hand for 10 minutes).

How do I store this bread to keep it fresh?

Store the bread in an airtight container or wrapped in a cloth at room temperature for up to 2 days. For longer storage, slice the bread and freeze it. It will stay fresh in the freezer for up to 3 months.

Can I make this bread ahead of time?

Yes - you can prepare the dough ahead of time and let it rise overnight in the fridge. The slow rise will develop even more flavour. When ready to bake, bring the dough to room temperature and follow the rest of the steps.

Why is my bread dense or heavy?

Dense bread can result from under-kneading or not allowing enough time for the dough to rise. Make sure the dough has doubled in size during the first rise and knead it well in the Thermomix for a soft and airy texture.

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HOW TO MAKE THIS PORTUGUESE WATER BREAD

Recipe on UK Cookidoo

Portuguese Water Bread

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

550g water
720g strong white bread flour, plus extra for dusting
1 tsp (7g) sachet dried instant yeast, or 10g fresh yeast, crumbled
10g salt

Instructions

Place the water and flour in the mixing bowl then mix for 20 seconds/speed 6. Leave to hydrate for 40 minutes.
Add the yeast and salt (on separate sides of the dough) then knead the dough for 6 minutes. Leave to rest in the mixing bowl until doubled in size (approx. 2 hours). After 1.5 hours, preheat the oven to 270C/250C fan (see Cookidoo Tip) and dust a baking tray with flour.
Using the spatula, transfer the dough to a lightly floured surface. Without knocking out too much air, use a dough scraper/cutter to shape the dough into a loaf, tucking the sides of the dough underneath. Transfer the loaf shaped dough to the prepared baking tray, then using a sharp knife, cut a slit lengthways along the top then bake for 25 minutes at 250C fan. Reduce the temperature to 200C/180C fan and bake for a further 10 minutes, until the loaf sounds hollow when tapped underneath. Transfer to a wire rack to cool completely before serving.
This bread pairs well with soups, stews, or as a side for pasta dishes. It's also perfect for making sandwiches or serving with olive oil and balsamic vinegar for dipping.

Non-Thermomix Instructions

I'd suggest the recipe can easily be adapted using a stand mixer. My suggestions are as follows:

Using a stand (food) mixer, place the water and flour in the bowl then mix for 20 seconds on a medium speed. Remove the bowl from the mixer, cover with cling film then leave to hydrate for 40 minutes.
Add the yeast and salt (on separate sides of the dough), place the bowl back onto the mixer, using the dough hook, knead the dough for 6 minutes.
Remove the bowl from the mixer, cover with cling film again and leave to rest in the bowl until doubled in size (approx. 2 hours). After 1.5 hours, preheat the oven to 270C/250C fan (see Cookidoo Tip) and dust a baking tray with flour.
Using a spatula, transfer the dough to a lightly floured surface. Without knocking out too much air, use a dough scraper/cutter to shape the dough into a loaf, tucking the sides of the dough underneath. Transfer the loaf shaped dough to the prepared baking tray, then using a sharp knife, cut a slit lengthways along the top then bake for 25 minutes at 250C fan. Reduce the temperature to 200C/180C fan and bake for a further 10 minutes, until the loaf sounds hollow when tapped underneath. Transfer to a wire rack to cool completely before serving.
This bread pairs well with soups, stews, or as a side for pasta dishes. It's also perfect for making sandwiches or serving with olive oil and balsamic vinegar for dipping.

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