Pão de São Bento
Thermomix recipe: Pão de São Bento. Ready in 140 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 100 g water
- 10 g granulated sugar (for yeast activation)
- 30 g fresh baker's yeast (or 10 g dry yeast)
- 500 g plain flour (type 65)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground fennel seeds
- 3 large eggs
- 75 g softened margarine
- 90 g granulated sugar (remaining from 100g total)
- 50 g plain flour (type 65) for dusting and shaping
Instructions
- Add 100 g water, 10 g granulated sugar, and 30 g fresh baker's yeast (or 10 g dry yeast) to the Thermomix bowl. Heat 2 minutes / 37°C / Speed 2. Let stand in the bowl for 5-10 minutes until foamy.
- Add 500 g plain flour, 1 teaspoon salt, 1 teaspoon ground cinnamon, 2 teaspoons ground fennel seeds, 3 large eggs, 75 g softened margarine, and the remaining 90 g granulated sugar to the bowl with the activated yeast mixture.
- Knead 3 minutes / Dough mode. Check the dough consistency; it should be elastic and homogeneous. If too sticky, add a little more flour (from the 50 g extra); if too dry, add a few drops of water.
- Transfer the dough to a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 2 hours, or until it has doubled in volume.
- Lightly flour a clean work surface with some of the 50 g extra flour. Gently punch down the dough to release the air.
- Shape the dough into one large loaf or divide it into 8-10 smaller rolls (broas).
- Place the shaped bread or rolls on a baking tray lined with parchment paper. Cover loosely and let rise for another 30-40 minutes, or until visibly puffy.
- Preheat your oven to 180°C (350°F).
- Bake the Pão de São Bento for 25-30 minutes, or until golden brown and the bottom sounds hollow when tapped.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.