Pão Recipe
Make Pão Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finishing
Method
Dough
- 1
Activate yeast
Combine warm water (about 105–115°F / 40–46°C) with the sugar in a small bowl. Sprinkle the instant dry yeast on top, stir gently, and let sit 5–8 minutes until foamy. (If using high-quality instant yeast designed to mix dry, you can skip the proof step and mix directly with flour; this method proves for reliability.)
- 2
Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour and fine salt until evenly distributed.
- 3
Combine wet and dry
Beat the egg lightly with the milk and softened butter. Pour the yeast mixture and the milk-egg-butter mixture into the bowl with the flour. If using a stand mixer, attach the dough hook and mix on low until the ingredients come together, about 2–3 minutes. If mixing by hand, use a wooden spoon to form a shaggy dough.
- 4
Knead
Knead the dough until smooth, elastic and slightly tacky but not sticky, about 8–10 minutes by hand or 6–8 minutes in a stand mixer on medium-low. Add up to 2 tablespoons extra flour only if the dough is unmanageably sticky; alternatively add up to 1–2 tablespoons water if it's too dry.
- 5
First rise
Form the dough into a ball, oil the inside of the mixing bowl lightly, place the dough inside, and cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.
Shaping and Baking
- 6
Deflate and shape
Gently punch down the risen dough to release large gas bubbles. Transfer to a lightly floured surface, divide into two equal pieces (for two loaves) or keep whole for a single rustic loaf. Shape into rounds, ovals, or place into a greased 9x5-inch loaf pan for sandwich-style pão. Tuck seams underneath for a smooth top.
- 7
Second rise
Place shaped loaves on a baking sheet or in the loaf pan, cover loosely with lightly oiled plastic wrap or a clean kitchen towel, and let rise until puffy and nearly doubled, about 30–45 minutes.
- 8
- 9
Bake
Bake in the preheated oven until the crust is golden brown and the internal temperature reaches 190–200°F (88–93°C), about 25–35 minutes for a 9x5 loaf or 20–30 minutes for smaller freeform loaves. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- 10
Cool
Remove the bread from the oven and cool on a rack. If baked in a pan, let sit 5–10 minutes, then transfer to a rack to finish cooling. Let cool at least 30 minutes before slicing to finish crumb set; for best texture wait 1–2 hours.