Len Dennis
TVWBB Diamond Member
For Clint, to utilize your bread making skills, try these crusty buns. If you like crusty and real chewy and not those soft pillow-like things they sell in grocery stores, you'll love these. Made with lard, the dough is very soft, not at all like bread dough.
Portuguese Papo Seco Buns
2/3 t sugar
1 1/3 C lukewarm water (about 100-105oF)
2 t active dry yeast (not instant)
3 1/3 C a.p. flour
2 t salt
2 t lard
-Dissolve the sugar in 1/3 C of the warm water
-sprinkle in yeast/let stand for 10 min
-in large bowl blend flour and salt
-using fingers, rub in the lard
-stir yeast mixture with fork then blend into the flour
-gradually mix in the rest of the warm water to make a stiff but soft dough
-knead dough on floured surface ~ 10 minutes
-gather into a ball and put in a covered, lightly greased bowl to rise ~ 90 minutes in a nice warm place
-punch down and divide into 12 pieces
-on well-floured surface, using your palm flatten the dough into 3" rounds
-place side of hand down centre of dough and press down firmly; fold over and pinch ends to form a small point (now it's a football-shaped piece of dough)
-place on greased sheets about 2" apart
-dust lightly with flour, cover and let rise ~ 45 minutes in a warm place
-bake on top rack at 450o for 12-15 minutes till nicely browned
-transfer to wire rack to cool
Portuguese Papo Seco Buns
2/3 t sugar
1 1/3 C lukewarm water (about 100-105oF)
2 t active dry yeast (not instant)
3 1/3 C a.p. flour
2 t salt
2 t lard
-Dissolve the sugar in 1/3 C of the warm water
-sprinkle in yeast/let stand for 10 min
-in large bowl blend flour and salt
-using fingers, rub in the lard
-stir yeast mixture with fork then blend into the flour
-gradually mix in the rest of the warm water to make a stiff but soft dough
-knead dough on floured surface ~ 10 minutes
-gather into a ball and put in a covered, lightly greased bowl to rise ~ 90 minutes in a nice warm place
-punch down and divide into 12 pieces
-on well-floured surface, using your palm flatten the dough into 3" rounds
-place side of hand down centre of dough and press down firmly; fold over and pinch ends to form a small point (now it's a football-shaped piece of dough)
-place on greased sheets about 2" apart
-dust lightly with flour, cover and let rise ~ 45 minutes in a warm place
-bake on top rack at 450o for 12-15 minutes till nicely browned
-transfer to wire rack to cool
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