Portuguese country bread (Pão) from The Food of Portugal by Jean Anderson
- all-purpose flour
- active dry yeast
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: "Dry" shellfish soup (Açorda de mariscos); Alentejo-style gazpacho (Gaspacho à Alentejana); Chick-pea soup Alentejo-style (Sopa de grão à Alentejana); Clams in a cataplana (Amêijoas na cataplana Casa Velha); Fish chowder in the style of the Azores (Sopa de peixe à moda dos Açores); Fresh coriander soup (Sopa de coentro); Grilled skewers of beef with garlic and bay leaves (Espetada); Mussels in a cataplana (Mexilhões na cataplana); Pork with clams Alentejo-style (Porco à Alentejana); Shrimp soup (Sopa de camarão); Stuffed squid Lisbon-style (Lulas recheadas à Lisbonense); Vegetable soup from the Minho province (Sopa de legumes à Minhota)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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