Portuguese Water Bread (Thermomix)
Learn how to make traditional portuguese water bread with this easy Thermomix recipe. Soft, crusty, and perfect for any occasion.
Ingredients
- 550 g (2 ⅓ cups) water
- 720 g (5 ½ cups) strong white bread flour plus extra for dusting
- 1 tsp (7g) sachet dried instant yeast, or 10g fresh yeast, crumbled
- 10 g (2 tsp) 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 within the Notes below) 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.
Notes
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.
Recipe on UK Cookidoo
Portuguese Water Bread You might also like to try:Nutrition
Calories: 2639kcal | Carbohydrates: 527g | Protein: 91g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 3924mg | Potassium: 837mg | Fiber: 21g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 0.04mg | Calcium: 131mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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