ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Sheryn, what you are looking for is called pao or pops...

Misc.
This bread is absolutely wonderful and your description is perfect. I lived for many years in an area of large Portuguese population. Bread bakeries were on every corner. Unfortunately, I never learned to cook it or have a recipe. It is wonderful dunked in soups and sauces, which is typical Portuguese fare. Hope you find it. I will go on the search also and if I find it I will let you know.
MsgID: 0065593
Shared by: Mary in New Hamp
In reply to: ISO: Portugese Water Bread
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Quickie Spaghetti with Meat Sauce
  • QUICKIE SPAGHETTI WITH MEAT SAUCE 1 1/2 pounds lean ground chuck 1 (32 ounce) jar Thick and Zesty Ragu Spaghetti Sauce (or any brand) 2 cans (16 ounces each) stewed tomatoes, drained and mashed (reserve juice)* 1/2 te...
  • Mexican Stuffed Tomatoes (using ground beef, baked)
  • MEXICAN STUFFED TOMATOES 6 large firm-ripe tomatoes 1 pound ground chuck 1 large onion, chopped (1 cup) 1 clove garlic, minced 1 (1 1/8 ounce) package taco seasoning mix  1 1/2 teaspoons salt 3/4 teaspoon chili powder...
  • Apple-Brie Cheese Omelet
  • APPLE-BRIE CHEESE OMELET 2 single apple, peeled, cored and thinly sliced 8 tablespoon butter 8 single eggs 8 teaspoon cream 1 single salt & pepper 2 tablespoon butter 8 tablespoon diced brie cheese Saute apple slices...
  • Twice Cooked Pork (Szechuan)
  • TWICE COOKED PORK / A SZECHUAN RECIPE Adapted from a recipe by Rhonda Parkinson, Hui Guo Rou Pork is boiled and then stir-fried in this authentic recipe from Szechuan. 1/2 lb pork 1 leek 1 green bell pepper (choose j...
  • Gratin of Sauteed Cauliflower, Tomato and Pine Nuts
  • GRATIN OF SAUTEED CAULIFLOWER, TOMATO AND PINE NUTS 1/4 cup pine nuts 4 slices firm white sandwich bread, toasted and crusts trimmed 6 tablespoons olive oil 2 tablespoons chopped fresh flat-leaf parsley 1 small head c...
ADVERTISEMENT
  • Instant Beef Tenderloin Stew
  • INSTANT BEEF TENDERLOIN STEW 2 tablespoons unsalted butter, divided use 1 tablespoon good olive oil 1 1/2 cups diced (1/2-inch) potato, rinsed under cold running water 1 cup baby carrots (about 4 ounces) 1 cup small w...
  • Romano's Macaroni Grill's Penne Rustica - Variation
  • I just made this dish yesterday ( Romano's Macaroni Grill Penne Rustica ) but my ingredients and amounts for the Gratinata Sauce are different. It thickened beautifully. There are some differences in amounts and more...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Sheryn, what you are looking for is called pao or pops...
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!