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Portuguese Sausage, Ham, and Cheese Bread

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.

Prep Time
45 mins
Cook Time
2 hrs 45 mins
Total Time
3 hrs 10 mins
Servings: 16 servings
Calories: 226 kcal
Course: Appetizer
Cuisine: Portuguese

Ingredients

  • One (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 1 1/2 cups warm water (110°F | 43°C)
  • 3 large eggs 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) thick slices presunto, serrano, or prosciutto trimmed of excess fat and cut into 1/4-inch (6-mm) cubes
  • 6 ounces chouriço, linguiça, or dry-cured smoked Spanish chorizo cut into 1/4-inch (6-mm) cubes
  • 1/2 pound semi-firm sheep’s milk cheese such as Nisa, Roncal, or Manchego, coarsely shredded
  • coarse cornmeal for dusting

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Dump the dough onto a lightly floured surface and knead a few times, adding more flour if needed, until supple, 3 to 5 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Meanwhile, crank up the oven to 425°F (218°C) and position a rack in the center of the oven.
  10. 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.
  11. 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

Serving 1portion Calories 226kcal (11%) Carbohydrates 25g (8%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 4g (20%) Monounsaturated Fat 3g Trans Fat 1g Cholesterol 54mg (18%) Sodium 331mg (14%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 226

% 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.