Portuguese Sausage, Ham, and Cheese Bread
User Reviews
4.8
16 reviews
Excellent
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Prep Time
45 mins
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Cook Time
2 hrs 25 mins
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Total Time
3 hrs 10 mins
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Servings
16 servings
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Calories
226 kcal
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Course
Appetizer
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Cuisine
Portuguese
Portuguese Sausage, Ham, and Cheese Bread
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These sausage, ham, and cheese loaves turn out a hearty, traditional Portuguese bread made with presunto, chouriço, and semi-firm sheep's milk cheese. The dough can also be made into rolls.
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Ingredients
- One (1/4-ounce) active dry yeast package, 2 1/4 teaspoons
- 1 teaspoon granulated sugar
- 1 1/2 cups water warm (110°F | 43°C
- 3 large egg at room temperature
- 1/4 cup olive oil plus more for the bowl
- 4 cups all-purpose flour plus more if needed
- 1 1/4 teaspoons kosher salt
- Two (1/4-inch) presunto trimmed of excess fat and cut into 1/4-inch (6-mm) cubes, thick slices; or serrano or prosciutto
- 6 ounces chouriço cut into 1/4-inch (6-mm) cubes, or linguiça or dry-cured smoked Spanish chorizo
- 1/2 pound sheep’s milk cheese such as Nisa, Roncal, or Manchego, coarsely shredded, semi-firm
- cornmeal for dusting, coarse
Instructions
- In the bowl of a stand mixer fitted with a dough hook, dissolve the yeast and sugar in the warm water. Let stand until the liquid is foamy, 8 to 10 minutes.
- In a small bowl, whisk 2 of the eggs and add them to the yeast mixture along with the oil. Process on low speed until blended.
- Scoop in the flour and salt and mix on medium-low speed, scraping down the bowl once or twice, until a smooth, sticky ball forms, 7 to 10 minutes. Add up to 1/2 cup flour, a little at a time, if needed. It’s okay if it’s still a bit of a sticky, shaggy mess at this point.
- Dump the dough onto a lightly floured surface and knead a few times, adding more flour if needed, until supple, 3 to 5 minutes.
- Flatten the dough into a 12-inch (30-cm) disk, sprinkle with the presunto, chouriço, and cheese, and knead to distribute the pieces evenly. It will seem like a lot of work, but press on.
- Place the dough in a large, lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in size, 1 to 1 1/4 hours.
- Line a rimmed baking sheet with parchment paper and sprinkle it with cornmeal. Lightly dust a work surface with flour, turn the dough out, and knead several times.
- Cut the dough into 4 equal portions and shape each portion into a ball. Transfer the balls to the baking sheet and let rise, covered with a towel, until double in size, 45 to 60 minutes.
- Meanwhile, crank up the oven to 425°F (218°C) and position a rack in the center of the oven.
- Whisk the remaining egg with 1 tablespoon of water and brush the loaves with the mixture. Bake until the loaves are deeply brown and sound hollow when thumped on the bottom, 25 to 30 minutes.
- Transfer to a wire rack to cool completely. The loaves will keep for up to 2 days when covered with plastic wrap and refrigerated. But you can’t beat them on the day they’re made.
Nutrition Information
Show Details
Serving
1portion
Calories
226kcal
(11%)
Carbohydrates
25g
(8%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
54mg
(18%)
Sodium
331mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 226kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 331mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
16 reviews
Excellent
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