Portuguese chouriço bread is one of the most popular breads in our country. Make your own chouriço bread, it's very simple to make... You will see that the final result will surprise you... Bon appetit!!!
MAIN INGREDIENTS OF THIS RECIPE:
- Strong bread flour, Portuguese chouriço, water, olive oil, dry baker's yeast
HOW TO MAKE PORTUGUESE CHOURIÇO BREAD:
In a 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 cling film about 1 hour or until the dough double in size.
Meanwhile, cut the chouriço in diagonal slices; reserve.
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. Put 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 cling film and let the dough rise again about 1 hour.
Remove the cling film and with a knife make 3 to 4 diagonal cuts across each bread. Sprinkle the breads with flour and bake until the breads start to turn golden brown, about 30 minutes. Remove from the oven and serve the breads hot or to room temperature.
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- Simple bread
- Portuguese cornbread stuffed with chicken and chouriço
- Rye bread
- Coriander and garlic bread
RECIPE VIDEO:
(3 votes, 4.00 out of 5)Ingredients
- 300 grams (about 2 cups) strong bread flour T65
- 50 ml (1/4 cup) olive oil
- 1 tablespoon dry baker's yeast
- 150 ml (2/3 cup) water
- 150 grams (5 1/3 ounces) Portuguese chouriço
- 1 teaspoon salt
Directions
- In a 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 cling film about 1 hour or until the dough double in size.
- Meanwhile, cut the chouriço in diagonal slices; reserve.
- 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. Put in the middle of each piece of dough some chouriço slices. Fold the dough over the chouriço and close it with your fingertips (video). Place the breads over a baking tray lined with parchment paper, cover with cling film and let the dough rise again about 1 hour.
- Preheat the oven to 180ºC (350ºF).
- Remove the cling film and with a knife make 3 to 4 diagonal cuts across each bread. Sprinkle the breads with flour and bake until the breads start to turn golden brown, about 30 minutes.
- Remove from the oven and serve the breads hot or to room temperature.
