A typical Portuguese bread recipe, prepared with a dough confectioned with flour, egg, baker’s yeast, salt and olive oil, stuffed with chouriço sprinkled with oregano.
- 250 grams / (8 3/4 ounces) all-purpose flour
- 2 tablespoons olive oil
- 1 egg
- 1 tablespoon baker's yeast (fresh or dry yeast)
- 125 ml / (1/2 cup) water
- 125 grams / (4 1/2 ounces) Portuguese chouriço
- Oregano (to taste)
- A pinch of salt
- Dissolve the baker’s yeast in 50 ml / (3 1/3 tablespoons) of the water. In a bowl place the flour, egg, the remaining water, the dissolved baker’s yeast a little salt and the olive oil. Mix everything nicely inside the bowl, and then, place the dough over a table sprinkled with a little flour. Rub your hands with a little olive oil to prevent the dough from sticking to your hands and, knead about ten minutes until the dough is fully involved and soft. Let stand about 25 minutes in a bowl covered with cling film.
- Grease a baking tray with margarine and sprinkle with flour. Divide the dough into six, place over the baking tray, knead it a little more and give it a square shape. Place the chouriço slices cut diagonally sprinkled with oregano over each dough square. Close the dough over the chouriço, and let stand about 10 to 15 minutes.
- Bring the breads to preheated oven at 180°C / (350ºF) about 30 to 35 minutes until golden.