Ingredients:
12 Jumbo brown eggs (room temperature)
10 Cups sifted flour
(2) .6 oz. cubes of fresh yeast or 3 package of active dry yeast
1 cup warm water
1 tablespoon salt
1 stick butter or margarine (8 tablespoons)
1/2 cup olive oil
4 cups ham (ham shank) cut into 1/2 x 2 inch strips
1 or 2 whole – chourica or linguica sausage
1 cup chopped (Smoked – Cured Bacon) (if desired)
This recipe makes 4 small loaves or 2 medium loaves.
Instructions:
In a small pan on low heat add water, margarine and olive oil.
When
margarine is melted, test with your finger. It should be warm, not hot
or you will kill the yeast. Add the yeast and stir to dissolve. Set
aside.
Beat eggs until foamy and set aside.
Sift Flour and salt into a very large mixing bowl.
Note: If you have a kitchenaid mixer, the batter will fit into the standard 5quart bowl.
Make a well in the center of the flour and add the eggs and the yeast mixture.
Knead by hand or with dough hook for at least 15 minutes until dough is light and airy.
Look for air “bubbles forming in the batter”
Note:
The
batter will be thin and very elastic, not thick like bread dough. If
you find it too thin add flour 2 tablespoons at a time and mix well.
Grease your hands with olive oil and shape the dough into a ball on floured surface.
Place the dough in a larger bowl that has been greased with olive oil and dusted with flour.
Make a cross in center of the dough to “Bless” the dough and sprinkle the top with flour.
“Pelo sinal da Santa Cruz S. Mamede te levede, S. Vicente te acrescente, S. João te faça bom pão, A Virgem Nossa Senhora Te deite a santa bênção.”
Cover with plastic and let it rest for 2 hours or until it has doubled in size.
Your dough will be light, airy and elastic.
While the dough rises, slice the Chourica into desired thickness of slices.
Note: This
step is optional depending on your taste. I place the meats into a pot
of boiling water and let them cook for about 2-3 minutes to remove the
salt and fat. Drain the meats, pat them dry and let them cool.
When dough has risen, lightly
grease and flour your hands to handle the dough. Poor it onto lightly
olive oil greased and floured surface big enough to hold the dough.
Note: I cover my counter with saran wrap for easy cleanup.
The
dough is very tender. Gently stretch the dough into a desired rectangle
shape almost like making a pizza, being careful not to tear it.
Spread
the meats evenly over the dough and gently roll the dough into a loaf.
If any holes form, close them up by pinching the dough together with
your fingers.
Place the Folar onto lightly floured sheet pans or into molded bread pans.
Preheat oven to 400 degrees. Let the formed folar rest for 10 minutes for a second rise before baking.
Cook for about 45 minutes at 400 then lower heat to 350. Cook another 15 minutes and turn off heat.
For small loaves cook for 30 minutes and lower heat to 350 for the last 15 minutes.
Note:
Some
ovens may take longer. Check if done, by hitting the top of the folar
with your knuckles. You should hear a hollow sound and it should be a
dark golden color.
The
smell of the folar baking in your oven will be simply amazing! I wish
you could smell it right now as I pull it out of the oven!
