Get your hands dirty and make this Portuguese chouriço bread full of traditional flavors! It only has 6 ingredients and takes 30 minutes to bake.
You don't need fancy ingredients to make a simple and delicious bread. In this recipe we only use flour, olive oil, yeast, water and salt to make the dough for this Portuguese chouriço bread!
To add a little more flavor to the bread, you can add some chopped fresh thyme or oregano to the dough, it really depends on your personal taste. You can also, if you can't find Portuguese chouriço, make this bread with pieces of bacon or smoked loin ham.
It is a recipe full of traditions and flavors that is very popular in our country and abroad. Get your hands dirty and make this homemade chouriço bread with just 6 simple ingredients that you can easily find in your pantry!
Here you'll find all the ingredients needed to make this recipe:
Flour - Strong bread flour T65.
Olive oil and salt - Adds flavor to the bread dough.
Dry baker's yeast - Helps the dough rise.
Water - Helps kneading the dough.
Chouriço - Portuguese chouriço cut into slices.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PORTUGUESE CHOURIÇO BREAD
Step 1: In a large bowl, mix the flour and the salt with your hands. Add the baker’s yeast and mix well. Pour the olive oil and some of the water. Knead everything with your hands and go slowly pouring the remaining water.
Step 2: Place the dough over a table sprinkled with flour and knead it well until it’s fully involved and soft.
Step 3: Let the dough rise in a bowl covered with plastic wrap about 1 hour or until the dough double in size.
Step 4: Meanwhile, cut the chouriço in diagonal slices; set aside.
Step 5: Remove the dough from the bowl and knead it a little more. Divide the dough in six balls and flatten each one with a rolling pin.
Step 6: Add in the middle of each piece of dough some chouriço slices. Fold the dough over the chouriço and close it with your fingertips.
Step 7: Place the breads over a baking tray lined with parchment paper, cover with plastic wrap and let the dough rise again about 1 hour.
Step 8: Preheat the oven to 180ºC (350ºF).
Step 9: Remove the plastic wrap, make 3 to 4 diagonal cuts across each bread with a knife, and sprinkle the breads with flour.
Step 10: Bake until the breads start to turn golden brown, about 30 minutes.
Step 11: Turn off the oven, wait for the breads to cool a little or serve them at room temperature.
RECIPE TIPS
Storage and freezing:
1. Let the breads cool completely before storing. Wrap the breads in plastic wrap and then place it in a bread bag (or wrap in aluminium foil and place it in an airtight container). Eat the breads within 3 to 4 days.
2. Let the breads cool completely before freezing. Wrap the breads in a plastic wrap and store in the freeze for up to 3 months.
Extra tip: A cooling rack helps the bottom of your breads cool without losing any crispness.
In a large bowl, mix the flour and the salt with your hands. Add the baker’s yeast and mix well. Pour the olive oil and some of the water. Knead everything with your hands and go slowly pouring the remaining water.
Place the dough over a table sprinkled with flour and knead it well until it’s fully involved and soft.
Let the dough rise in a bowl covered with plastic wrap about 1 hour or until the dough double in size.
Meanwhile, cut the chouriço in diagonal slices; set aside.
Remove the dough from the bowl and knead it a little more. Divide the dough in six balls and flatten each one with a rolling pin.
Add in the middle of each piece of dough some chouriço slices. Fold the dough over the chouriço and close it with your fingertips.
Place the breads over a baking tray lined with parchment paper, cover with plastic wrap and let the dough rise again about 1 hour.
Preheat the oven to 180ºC (350ºF).
Remove the plastic wrap, make 3 to 4 diagonal cuts across each bread with a knife, and sprinkle the breads with flour.
Bake until the breads start to turn golden brown, about 30 minutes.
Turn off the oven, wait for the breads to cool a little or serve them at room temperature.
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