1/2 cup of water
2 teaspoons of sugar
1.5 lbs pound linguica
1.5 lbs salted pork / bacon slab
8 cups of sifted all purpose flour (i.e., Five Roses)
12 large eggs, room temperature
6 tbs butter,
1/2 cup of olive oil
1 tbs salt
olive oil to coat bread
Dissolve two yeast packets in 1/2 cup of warm milk. Add two teaspoons
of sugar and dissolve. Set aside for 10 minutes allowing to form a yeast
foam.
Remove the thick skin from the salted pork. Add the pork and linguica into a saucepan and boil for approximately 10 minutes. After cooled, remove the meats from the water, allow to dry and cut into bit sized pieces. Set aside.
Heat the butter and olive oil in a small saucepan until the butter melts without overheating. Set aside.
In a medium bowl, beat the eggs well with a fork. Also, set aside.
Add the flour and salt into a separate, large bowl. When the yeast is ready, make a well in the middle of the flour, add the yeast and blend into the flour. Next add the eggs and blend mixture well with your hands. Next slowly add the warmed butter and olive oil while blending it into the dough well with your hands.
Transfer the dough onto a clean, flat, floured surface and knead the dough for 30 - 45 minutes until the dough becomes soft, smooth and does not stick to hands. If at any point, the dough is too sticky add a little more flour, one tablespoon at a time.
Coat a large bowl with a little flour. Shape the dough into a large ball and place in the bowl. Dust with a little flour and make a cross sign in the dough. Cover well with a large dishcloth and place in a warm, draft free place for 2-3 hours.
After the dough has doubled, cut the dough into two equal sized pieces. For each piece, place the dough on a clean, flat, floured surface and spread out making a rectangular shape. Place half of the meat onto the laid out dough being sure to cover all of the surface. Next, starting with the end closest to you, start rolling the dough until a long roll is formed.
Coat a baking dish / pyrex with olive oil and sprinkle lightly with flour. Place the rolled dough filled with meat into the baking dish, cover with a dishcloth and place in a warm, draft free area for another 45 minutes to an hour.
Preheat oven to 350 degrees. When ready, brush olive oil over the dough and place into the oven for approximately one hour until the bread turns a golden brown color.
Allow to cool for at least 15 minutes before removing from baking dish. May be served warm or cold.
NOTE: Instead of coating with olive oil, you may also coat with egg wash.
Remove the thick skin from the salted pork. Add the pork and linguica into a saucepan and boil for approximately 10 minutes. After cooled, remove the meats from the water, allow to dry and cut into bit sized pieces. Set aside.
Heat the butter and olive oil in a small saucepan until the butter melts without overheating. Set aside.
In a medium bowl, beat the eggs well with a fork. Also, set aside.
Add the flour and salt into a separate, large bowl. When the yeast is ready, make a well in the middle of the flour, add the yeast and blend into the flour. Next add the eggs and blend mixture well with your hands. Next slowly add the warmed butter and olive oil while blending it into the dough well with your hands.
Transfer the dough onto a clean, flat, floured surface and knead the dough for 30 - 45 minutes until the dough becomes soft, smooth and does not stick to hands. If at any point, the dough is too sticky add a little more flour, one tablespoon at a time.
Coat a large bowl with a little flour. Shape the dough into a large ball and place in the bowl. Dust with a little flour and make a cross sign in the dough. Cover well with a large dishcloth and place in a warm, draft free place for 2-3 hours.
After the dough has doubled, cut the dough into two equal sized pieces. For each piece, place the dough on a clean, flat, floured surface and spread out making a rectangular shape. Place half of the meat onto the laid out dough being sure to cover all of the surface. Next, starting with the end closest to you, start rolling the dough until a long roll is formed.
Coat a baking dish / pyrex with olive oil and sprinkle lightly with flour. Place the rolled dough filled with meat into the baking dish, cover with a dishcloth and place in a warm, draft free area for another 45 minutes to an hour.
Preheat oven to 350 degrees. When ready, brush olive oil over the dough and place into the oven for approximately one hour until the bread turns a golden brown color.
Allow to cool for at least 15 minutes before removing from baking dish. May be served warm or cold.
NOTE: Instead of coating with olive oil, you may also coat with egg wash.
No comments:
Post a Comment