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Pao de Sal

Make homestyle Brazilian French bread, pao de sal, also called pão francês. The pillowy soft bread with a crunchy exterior is perfect for a Brazilian breakfast with butter or jam, or you can serve the rolls with savory soup or stew

A basket of pao de sal.

What is Pao De Sal?

Pão Francês (French bread) is a type of Brazilian French bread popular in Brazil, where you can find the freshly baked rolls in homes and local bakeries. But the bread also goes by other names like “pãozinho” (roll) or “pão de sal” (salt bread), depending on which region you’re from in Brazil.

Key Ingredients

  • Flour: Stick with all-purpose flour for classic pão de sal, or use bread flour for a denser, more structured roll.
  • Yeast: One tablespoon of dry active yeast or a packet of dry yeast—whichever you have on hand—will give the rolls rise.
  • Sugar: A touch of white sugar or honey adds the right amount of sweetness.
  • Salt: Salt balances the flavor and completes the traditional salt bread recipe.
  • Water: Use COLD water to bring the dough together and create the right consistency.
  • Oil: Oil helps keep the dough moist and makes kneading easier.

Additions and Substitutions

  • Give sourdough a try. Swap out the dry active yeast and some of the water for ¼ cup of active sourdough starter. Just keep in mind—it might take a little longer to rise.

How to Make Pao de Sal

The full recipe with measurements is in the recipe card below.

Step 1: Whisk flour, dry yeast, sugar, and salt in a large mixing bowl. Make a well in the center and pour cold water and olive oil into it. Combine with a dough whisk until a shaggy dough forms.

Dry ingredients in a mixing bowl.

Step 2: Turn the dough onto a lightly floured surface and knead with clean hands or a stand mixture for about 5 minutes.

A smooth dough ball on a floured silicone mat.

Prep Tip

Watch this video demonstrating how to knead the dough.

Step 3: Transfer the dough ball to an oiled bowl. Cover and let it rise at room temperature for 1 hour until it doubles in size.

The dough ball in a oiled bowl.

Step 4: Press down on the risen dough to release the air. Remove it from the bowl and divide it into eight equal portions.

The dough cut into 8 sections.

Step 5: Roll out one of the sections and fold it into thirds.

The loosely rolled out dough folded into thirds.

Step 6: Turn the folded dough section lengthwise and roll it out until it is ¼-inch thick.

The folded dough being rolled out onto a floured surface.

Step 7: Start from the bottom and roll the dough section into a cylinder. Transfer it to a rimmed baking sheet lined with parchment paper.

The dough rolled into a cylinder.

Step 8: Repeat the process with the remaining dough sections. Then, use a sharp knife or bread lame to score the tops of each roll.

Slits made in each roll.

Step 9: Cover the baking sheet with a damp cloth and set them aside for 30 minutes. Meanwhile, preheat the oven to 400°F (204°C).

Slits made in each roll.

Step 10: Brush the rolls with water or milk and bake for 15-20 minutes until golden brown. Remove the rolls from the oven and let them cool on a wire rack before serving.

Pao de sal baking in the oven.
A basket of pao de sal.

Expert Tips

  • Use cold water. Cook’s Illustrated recommends using COLD water to make dough. It helps maintain the gluten’s structure, allowing it to trap the gas released by the yeast and develop a deep flavor in the rolls.
  • How do you knead the dough? Fold one end of the dough over itself, press down, then turn the bowl slightly and repeat. Keep going until a smooth dough ball forms. Need a visual? Check out this video from King Arthur’s Baking Company demonstrating how it’s done.
  • Score the bread rolls. Score the bread with a sharp knife or bread lame. The small cuts control the bread’s rise and let steam escape, giving you soft, fluffy rolls.

If you enjoy pao de sal, pair the rolls with one of these dinner recipes!  

Jam spread on Pao de Sal.

What to Serve with Pao de Sal?

In Brazil, pão francês or pao de sal is often eaten as a quick, grab-and-go breakfast – with butter, cream cheese (requeijão), or jam. Or you can use the bread to make sandwiches, like our air fryer French dips or a Bella Hadid sandwich. The soft, slightly sweet bread complements savory dinners, too. Try our IKEA Swedish meatballs recipe, Instant Pot hard boiled eggs, or savory Instant Pot Ropa Vieja.

What To Do With Leftovers

  • Storage: Store leftover rolls in a bread box, airtight container, or bag at room temperature for up to 5 days.
  • Freeze: Let the bread cool and wrap it in plastic to avoid freezer burn. Transfer the rolls to a freezer-safe container or bag. Pao de sal freezes for 2-3 months.
  • Thaw: Defrost the bread in the fridge overnight or heat it in the microwave from frozen for 30 seconds.  
  • Repurpose: Use the leftover bread to make grilled bread (pão na chapa), French toast (rabanada), or bread flan (pudim de pão).

More Bread Recipes:

Did you make this recipe?

Let me know how it turned out for you by leaving a comment and rating below. And if you’re looking for more healthy international recipes for everyday cooking, sign up to get them delivered straight to your inbox.

A basket of pao de sal.

Pao de Sal

Tressa Jamil
Make homestyle Brazilian French bread, pao de sal. The pillowy soft bread with a crunchy exterior is perfect for breakfast with butter or jam.
5 from 2 votes
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Bread
Cuisine Brazilian
Servings 8 Rolls
Calories 245 kcal
Ingredients
  
Instructions
 
  • Whisk flour, dry yeast, sugar, and salt in a large mixing bowl. Make a well in the center and pour cold water and olive oil into it. Combine with a dough whisk until a shaggy dough forms.
  • Turn the dough onto a lightly floured surface and knead with clean hands or a stand mixture for about 5 minutes.
  • Transfer the dough ball to an oiled bowl. Cover and let it rise at room temperature for 1 hour until it doubles in size.
  • Press down on the risen dough to release the air. Remove it from the bowl and divide it into eight equal portions.
  • Roll out one of the sections and fold it into thirds.
  • Turn the folded dough section lengthwise and roll it out until it is ¼-inch thick.
  • Start from the bottom and roll the dough section into a cylinder. Transfer it to a rimmed baking sheet lined with parchment paper. Repeat the process with the remaining dough sections. Then, use a sharp knife or bread lame to score the tops of each roll.
  • Cover the baking sheet with a damp cloth and set them aside for 30 minutes. Meanwhile, preheat the oven to 400°F (204°C).
  • Brush the rolls with water or milk and bake for 15-20 minutes until golden brown. Remove the rolls from the oven and let them cool on a wire rack before serving.
Notes
Expert Tips:
  • Use cold water. Cook’s Illustrated recommends using COLD water to make dough. It helps maintain the gluten’s structure, allowing it to trap the gas released by the yeast and develop a deep flavor in the rolls.
  • How do you knead the dough? Fold one end of the dough over itself, press down, then turn the bowl slightly and repeat. Keep going until a smooth dough ball forms. Need a visual? Check out this video from King Arthur’s Baking Company demonstrating how it’s done.
  • Score the bread rolls. Score the bread with a sharp knife or bread lame. The small cuts control the bread’s rise and let steam escape, giving you soft, fluffy rolls.
Nutrition
Serving: 1 Roll | Calories: 245 kcal | Carbohydrates: 46 g | Protein: 7 g | Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 585 mg | Potassium: 63 mg | Fiber: 2 g | Sugar: 1 g | Calcium: 1 mg | Iron: 3 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 2 votes (2 ratings without comment)
Recipe Rating