Portuguese Prosciutto and Chourico Stuffed Bread
This is a different and lovely bread to serve as a snack or with "Caldo Verde" (Portuguese Kale soup), salad or any meal of your choice. The "Chourico" is pronounced "Chureeso" and is different than the Mexican chourizo. It's a delicious sausage and I remember my parents making it from scratch, back in the old country when they slaughtered the hog. If you live near a Portuguese ethnic area, there should be no problem finding this sausage, but of course you can use any sausage of your choice.
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INGREDIENTS
Nutrition- 8 1⁄2cups all-purpose flour
- 12
- 8
- 2tablespoons olive oil
- 2cups warm water
- 1⁄2
- 1⁄2lb Portuguese chourico
- 2(1/4 ounce) packages active dry yeast
- 1tablespoon salt
DIRECTIONS
- In a large bowl, pour in warm water and dilute yeast. Let stand until yeast is dissolved and slightly bubbly.
- Gradually add flour, salt and eggs, one at a time, and mix thoroughly adding the melted butter and olive oil. Continue to mix until dough pulls from bottom of the bowl.
- Turn out onto a floured surface and knead well. Shape into a ball. Place in a lightly greased bowl. Turn once.
- Cover and let rise in a warm place, away from drafts, until doubled in size.
- Punch down dough. Knead well with floured hands.
- Divide the dough into thirds.
- Roll out one of the thirds, big enough to fit into the bottom of a well buttered 9" x 13" baking pan.
- Cover the dough with half of the prosciutto and half of the chourico.
- Roll out 2nd part of the dough and place over meats. Cover the dough with the remaining half of the meats.
- Roll out 3rd part of the dough and cover.
- Press dough firmly all around edges. Cover dough and let rise 1/2 - 1 hour or until doubled in size.
- Brush dough with beaten egg yolk.
- Bake in a preheated 375 degrees Fahrenheit for about 30-45 minutes or until nicely golden.
- Allow bread to cool. Cut into serving size pieces.
- NOTE: If Portuguese chourico sausage is unavailable in your area, use any other garlic smoked sausage.