Portuguese Prosciutto and Chourico Stuffed Bread

Name: Portuguese Prosciutto and Chourico Stuffed Bread
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 1 9 x 13, 10-15 serving(s)
Ingredients: 8 1/2 cups all-purpose flour; 12 eggs; 8 ounces butter, melted; 2 tablespoons olive oil; 2 cups warm water; 1/2 lb prosciutto, cut into strips; 1/2 lb Portuguese chourico; 2 (1/4 ounce) packages active dry yeast; 1 tablespoon salt

Submitted by ForeverMama

"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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Ready In:: 3hrs 30mins
Ingredients:: 9
Yields:: 1 9 x 13
Serves:: 10-15

ingredients

8 ¹⁄₂ cups all-purpose flour
12 eggs
8 ounces butter, melted
2 tablespoons olive oil
2 cups warm water
¹⁄₂ lb prosciutto, cut into strips
¹⁄₂ lb Portuguese chourico
2 (1/4 ounce) packages active dry yeast
1 tablespoon 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.

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Reviews

Never saw this receipe as a kid growing up in a Portuguese family. Chourico is pronounced "Sha-Reese". The "o" is silent. It's not pronounced like the Mexican version. A member of the garlic sausage family.

Phil T.
Amazing :) . The sausage was quite easy to find ay least for me.. I had to take care of something in Chicago, and before I left, I went on the internet, and found a place that was on the way.. The sausage was delicious. This also was quite an wast recipe to make, as we had it for dinner. Loved the flavors. I would watch the cooking time, mine was done about 15 minutes earlier, though I did have the oven preheating for a while. Tagged and made for PRMR.

weekend cooker

RECIPE SUBMITTED BY

ForeverMama

United States

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