Pão com Chouriço (Portuguese Chouriço Bread)
A recipe for Pão com Chouriço (Portuguese Chouriço Bread)! These yeast-based bread rolls are filled with thin slices of chouriço and baked until golden.
Servings 6 Rolls
Ingredients
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 1/4 cups (300 milliliters) lukewarm water 105-115˚F (40-46˚C)
- 4 cups (500 grams) bread flour plus more for dusting
- 1 teaspoon fine salt
- 2 tablespoons (30 milliliters) olive oil
- 7 ounces (200 grams) Chouriço cut into thin slices
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm water. Stir briefly and allow to sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt.
- Mix in the water with the frothy yeast and the olive oil to bring together the dough. If too stiff and crumbly, mix in a little more water. If too wet and sticky to handle, lightly add a little more flour.
- Knead the dough on a lightly floured surface until soft and elastic.
- Place the dough in a large bowl, cover, and allow to rest at room temperature until doubled, 1-2 hours.
- Divide the dough into 6 equal pieces. Form each into a ball, place on a work surface lightly dusted with flour, cover with a cloth, and rest at room temperature for 30 minutes to 1 hour.
- Line two rimmed baking sheets with parchment paper or lightly grease.
- Place one ball on a work surface, keeping the others covered, and roll into a square about 6 x 6 inches (15 x 15 centimeters).
- Arrange a layer of chouriço slices down the center third of the square. Fold one side over the chouriço layer, then the other side over to create three layers of dough. Pinch together the seam and ends to seal.
- Place the roll on the prepared baking sheet, dust the top with flour, and make a few diagonal slits across the top with a sharp knife.
- Repeat with the remaining dough, placing them at least 2 inches (5 centimeters) apart.
- Cover the rolls with a towel and set aside at room temperature for 30 minutes.
- Preheat the oven to 450˚F (230˚C) with one rack in the center and another rack towards the bottom.
- Place a pan of water on the bottom rack.
- Once heated, place a baking sheet in the oven and bake the rolls for 5 minutes.
- Reduce the heat to 425˚F (220˚C), open the door briefly for 10 seconds to release steam, and continue to bake until golden, about 15-20 minutes. Repeat with the remaining baking sheet, increasing the heat back to 450˚F (230˚C) and adding more water to the pan, if needed, before baking.
- Transfer to a wire rack and allow to cool for about 10 minutes before serving.