Portuguese Bread (Pão de água)
Portuguese bread (pão de água) is a rustic white loaf made with bread flour, water, dried yeast and salt. The Thermomix TM7 kneads the hydrated dough to a smooth, elastic consistency without any manual effort. Expect a thin crackling crust and an airy crumb, ideal for soups, sandwiches or simply with olive oil and butter.
About this recipe
Portuguese bread (pão de água) with the Thermomix TM7 brings an authentic Lisbon-style bakery loaf into your own kitchen using nothing more than bread flour, water, dried yeast and salt. Anyone searching for a rustic bread recipe for their all-in-one kitchen machine will appreciate how this high-hydration dough behaves: sticky and impossible to handle by hand, yet perfectly manageable in the mixing bowl. The TM7 kneading function develops the gluten thoroughly, producing the trademark open crumb with irregular airy pockets beneath a thin, crackling crust. Pão de água is the everyday table bread of Portugal, served alongside grilled sardines, caldo verde soup or simply torn and dipped in fruity olive oil at breakfast. Because the dough is so wet, the machine does the work your hands and stand mixer would struggle with, giving consistent results every single bake. Whether you are preparing a weekend lunch spread, a picnic baguette alternative or weekday toast, this loaf delivers genuine Portuguese flavour with minimal effort.
Preparation tips
- Because pão de agua dough is very wet, keep a bowl of water nearby and wet your hands instead of flouring them when shaping the loaf; this prevents sticking and preserves the high hydration that gives the open crumb.
- For a crackling crust like a Portuguese bakery, place a small ovenproof dish of hot water on the oven floor to create steam during the first part of the bake, then let the loaf dry out towards the end.
- Use lukewarm water rather than hot when activating the dried yeast, and store leftover bread cut-side down on a board; it stays enjoyable for a day or two and makes excellent toast or croutons afterwards.
Recipe variations
- Add a handful of pitted green olives and a teaspoon of dried oregano to the dough after kneading for an Alentejo-style variation that pairs beautifully with grilled fish or a simple tomato salad.
- For a festive version, knead in toasted sunflower seeds and flaky sea salt sprinkled on top before baking, giving the pão de água extra crunch and a nutty flavour perfect for a holiday bread basket.
Thermomix TM7 Benefits
- Precision weighing - The integrated scale of the Thermomix weighs the bread flour and water directly in the bowl for accurate hydration. [Weighing]
- Powerful kneading - The TM7 kneads the sticky pão de água dough into a smooth elastic ball without any manual effort. [Kneading]
- Even mixing - The Thermomix combines the dried yeast, salt and flour uniformly at low speed before kneading begins. [Mixing]
- Fine grinding - The TM7 grinds coarse sea salt into a fine powder that dissolves evenly throughout the hydrated dough. [Grinding]
- Consistent heating - Gentle temperature control of the Thermomix warms the water ideally to activate the dried yeast. [Heating]
Ingredients
- water
- bread flour
- dried yeast
- salt
- bread flour