Pão Alentejano

Portuguese Alentejo Bread

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Pão alentejano is an old traditional bread prepared with natural yeast starter. It has a slightly acidic aftertaste, a compact crumb and a thick rustic crust.
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• History:
  An example of the good results that come from different cultures in contact. First the Roman Impire started producing lots of wheat in Alentejo region and intruduced yeast, then Arab-Muslim culture afected how we eat the bread. Everyone has left their mark. As we always say say: 'there's always bread at the table' (há sempre pão na mesa).
• Uses:
  This bread is great because it lasts a long time without going bad. You can eat it fresh, with butter, olive oil, etc. When it hardens it's used for cooking: açorda, migas ; and even for baking!

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Coded by: Estrela Espiridião