Pão

Pão is the Portuguese word for bread, a staple food made by baking dough composed primarily of flour, water, salt, and a leavening agent such as yeast or a natural starter. The dough is mixed, allowed to ferment, shaped, and baked, producing a range of textures from light and airy to dense and chewy. Depending on the flour used and the method of fermentation, bread can be leavened with commercial yeast or sourdough cultures and can be produced as loaves, rolls, or flatbreads.

Origin and etymology: The term pão derives from the Latin panis and is cognate with similar words in other Romance languages. In Portuguese, the word carries a nasalized vowel and an acute accent, as in pão.

Varieties: In both Portugal and Brazil, common forms include pão francês, a long, crusty loaf similar to a baguette; pão de forma, a rectangular sandwich loaf; and pão caseiro, a home-baked rustic bread. Whole-wheat breads (pão integral), rye or corn breads, and sweet breads (pão doce) are also widespread. Brazilian pão de queijo, while widely eaten, is a cheese bread made with tapioca starch.

Use and culture: Bread is a daily staple, served at meals with butter, cheese, or accompaniments such as soups and stews. It also appears in various regional recipes and as a vehicle for sauces and fillings, in both urban and rural Lusophone contexts.

Nutritional aspects: Wheat breads supply carbohydrates and varying amounts of protein and fiber depending on flour type. Whole-grain varieties offer more fiber; gluten is present in most traditional breads unless made with alternative flours.