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About
This Portuguese style presunto bread recipe creates a delicious, cheesy, crusty bread.
Info
Preparation time:
n/a
Cooking Time:
n/a
Ready In:
2 h 55 min
Level of Difficulty:
Easy
Servings:
8
User:

Portuguese Presunto Bread Recipe - Portuguese Recipes

Portuguese Presunto Bread Recipe

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Posted in: Bread Recipes
Sun, Oct 23, 2016
4 out of 5 with 24 ratings
Views: 47287

Ingredients

3½ to 4 cups flour (as needed)½ cup of warm water + 2 tablespoons½ ounce of active dry yeast or two ¼ ounce sachets4 large eggs, lightly beaten with 1 tablespoon of water½ teaspoon salt4 tablespoons of olive oil or melted butter1 cup of grated cheese1½ pounds of presunto (thinly sliced)Egg wash made with 1 egg beaten and 1 tablespoon of water * Get Portuguese ingredients & stuff Get Portuguese ingredients and other stuff at Amazon.com

Directions

  1. Dissolve yeast in the warm water, letting it stand for 10 minutes.
  2. Mix 3 cups of flour with the salt in a large bowl, make a hole in the middle of the flour and pour the lightly beaten eggs into it, as well as the 2 tablespoons of water, the yeast and the olive oil. Knead the dough for 10 minutes while adding enough of the remaining flour until the dough  is not sticky or loose.
  3. Shape into a ball, give it a light dusting with flour, cover with a towel and leave it in a warm spot so it can rise to about double the size.
  4. Use a knife to divide the dough into 4 equal parts.
  5. Stretch or roll out each part on a lightly floured work surface, to about 6- by 8-inch rectangle.
  6. Spread slices of the presunto over, leaving a 1-inch border all around.
  7. Add the grated cheese at this time with the long edge facing you, roll it like a jellyroll and pinch the edges to seal them.
  8. Place the 4 rolls on a lightly floured surface or on individual sheets of parchment paper.
  9. Cover with a towel and let it rest for about 30 to 45 minutes.
  10. Bake them on a lightly oiled sheet pan at 425 degrees for about 25 minutes or until golden brown.
Recipe Credit: portuguesefoodrecipes.com *
Photo Credit: Jason Lam
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