Goa's rich bread heritage is a fascinating world to explore. I have been on a mission to catalog and preserve the state's diverse breads, including the lesser-known varieties, before they disappear. One such hidden gem is the reode, a charming spiral-shaped bread resembling a snail. The name “reode” originates from the Portuguese word “redondo” meaning “round”. With expert insights from a local Goan baker through my sister-in-law Ena, I have developed an authentic recipe for this bread. Featuring a milk-enriched dough infused with sugar and a hint of secret spice (disclosed by the baker). The risen dough is shaped into logs, coiled into spirals, set aside to rise before baking to perfection. Savour reode on its own or sliced, slathered with butter, along with a steaming cup of tea for the ultimate comfort experience.
Besides Reode, here are other popular breads in Goa:
Pão - square-shaped with a pillowy soft texture and golden crust. Baked in a tin.
Katre Pão - gets its name from the Konkani word "kator" meaning scissors used to shape the dough to give the bread a distinctive butterfly look with four round corners.
Poee - flat, disc-shaped and hollow enriched with bran.
Kankonn - ring-shaped, crunchy and dry texture, tea-time snack.
Godd or Sweet Poee is prepared with all-purpose flour and no bran. It boasts a soft texture, smooth exterior, and subtle sweetness.
Undo also known as Pokshe - has a distinct round shape, brittle crust, soft and fluffy interior with a slit in the middle.
Rocket Bread - a table bread with a crispy crust and two pointed ends.
Lolyo - an elongated bread, known as chourico pão (sausage bread) and cutlet pão.
Poderacho Bol - a unique soft sweet bread and as large as a serving dish.
Besides Reode, here are other popular breads in Goa:
Pão - square-shaped with a pillowy soft texture and golden crust. Baked in a tin.
Katre Pão - gets its name from the Konkani word "kator" meaning scissors used to shape the dough to give the bread a distinctive butterfly look with four round corners.
Poee - flat, disc-shaped and hollow enriched with bran.
Kankonn - ring-shaped, crunchy and dry texture, tea-time snack.
Godd or Sweet Poee is prepared with all-purpose flour and no bran. It boasts a soft texture, smooth exterior, and subtle sweetness.
Undo also known as Pokshe - has a distinct round shape, brittle crust, soft and fluffy interior with a slit in the middle.
Rocket Bread - a table bread with a crispy crust and two pointed ends.
Lolyo - an elongated bread, known as chourico pão (sausage bread) and cutlet pão.
Poderacho Bol - a unique soft sweet bread and as large as a serving dish.
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Goan Reode (Spiral) Bread
(Yields 8)
Ingredients:
2 and 1/4 cups all-purpose flour or maida (sifted)
1/2 cup milk powder (sifted)
2 and 1/4 teaspoons dry active yeast
2 tablespoons + a pinch of sugar
2 tablespoons extra-virgin olive oil
1/2 teaspoon cinnamon powder (secret spice)
1 cup lukewarm water
1 teaspoon salt
Method:
Add the yeast to 1 cup lukewarm water along with a pinch of sugar and set aside for 5 minutes to foam and froth.
Note: The water should be slightly warm to the touch not hot.
To the yeast mixture, stir in the all-purpose flour, milk powder, extra-virgin olive oil, balance 2 tablespoons of sugar, cinnamon powder and salt. Knead well into a soft, smooth dough. If it feels sticky, drizzle a little oil and continue kneading until dough springs back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 to 1 and 1/2 hours.
Once risen, punch the dough down to deflate the air. Divide into 8 equal smooth balls with no seams. Cover and let stand for 10 minutes.
Gently roll each ball of dough into a log without using any flour. Do not stretch or pull while rolling, it will thin in parts or tear the log. Once the log is 12-inches long, turn one end inward to form a spiral ensuring to tuck the other end at the bottom while pinching it firmly. This will secure the end in place and won’t open up during proofing or baking.
Place spirals inches apart from one another in a baking tray dusted with some flour or lined with parchment paper/silpat. Cover the tray and let the spirals rise for 30 to 40 minutes in a warm place.
Preheat a oven to 375 F or 190 C.
Transfer the tray in the oven on the middle rack and bake for 15 to 20 minutes until done and golden brown.
Serve warm.
Note:
To read click here: Copyright & Privacy Policy
Goan Reode (Spiral) Bread
(Yields 8)
Ingredients:
2 and 1/4 cups all-purpose flour or maida (sifted)
1/2 cup milk powder (sifted)
2 and 1/4 teaspoons dry active yeast
2 tablespoons + a pinch of sugar
2 tablespoons extra-virgin olive oil
1/2 teaspoon cinnamon powder (secret spice)
1 cup lukewarm water
1 teaspoon salt
Method:
Add the yeast to 1 cup lukewarm water along with a pinch of sugar and set aside for 5 minutes to foam and froth.
Note: The water should be slightly warm to the touch not hot.
To the yeast mixture, stir in the all-purpose flour, milk powder, extra-virgin olive oil, balance 2 tablespoons of sugar, cinnamon powder and salt. Knead well into a soft, smooth dough. If it feels sticky, drizzle a little oil and continue kneading until dough springs back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 to 1 and 1/2 hours.
Once risen, punch the dough down to deflate the air. Divide into 8 equal smooth balls with no seams. Cover and let stand for 10 minutes.
Gently roll each ball of dough into a log without using any flour. Do not stretch or pull while rolling, it will thin in parts or tear the log. Once the log is 12-inches long, turn one end inward to form a spiral ensuring to tuck the other end at the bottom while pinching it firmly. This will secure the end in place and won’t open up during proofing or baking.
Place spirals inches apart from one another in a baking tray dusted with some flour or lined with parchment paper/silpat. Cover the tray and let the spirals rise for 30 to 40 minutes in a warm place.
Preheat a oven to 375 F or 190 C.
Transfer the tray in the oven on the middle rack and bake for 15 to 20 minutes until done and golden brown.
Serve warm.
Note:
- One cup measure used was 250 ml.
