Portuguese Prosciutto and Chourico Stuffed Bread
Experience the rustic charm of Portuguese cuisine with this irresistible Portuguese Prosciutto and Chourico Stuffed Bread. This hearty, flavor-packed loaf features a soft, homemade dough rolled around a savory filling of smoky chourico, delicate prosciutto, aromatic garlic, and fresh parsley. The crust, brushed with a golden egg wash, bakes to perfection, creating a crunchy exterior that contrasts beautifully with the tender, flavorful interior. Ideal for gatherings, this stuffed bread is a show-stopping centerpiece on any table and can be served warm or at room temperature. Perfect as a snack, appetizer, or even a meal accompaniment, this bread captures the essence of Portuguese comfort food in every bite.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 300 ml Water
- 3 tablespoons Olive oil
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 150 grams Chourico (Portuguese sausage), diced
- 100 grams Prosciutto, thinly sliced
- 3 cloves Garlic, minced
- 2 tablespoons Fresh parsley, finely chopped
- 1 large Egg, beaten (for egg wash)
- 2 tablespoons All-purpose flour (for dusting)
Instructions
In a large mixing bowl, combine the flour, yeast, sugar, and salt.
Slowly pour in warm water and olive oil, mixing until a dough begins to form.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours or until doubled in size.
While the dough is rising, prepare the filling by combining the diced chourico, sliced prosciutto, minced garlic, and chopped parsley in a bowl.
Once the dough has risen, punch it down and transfer it back to a floured surface.
Roll the dough into a large rectangle, approximately 12x16 inches.
Spread the filling mixture evenly over the surface of the dough, leaving a 1-inch border around the edges.
Starting from the longer edge, roll the dough tightly into a log shape, pinching the seam to seal.
Place the rolled dough seam-side down on a parchment-lined baking sheet, then tuck the ends under to secure.
Brush the surface of the loaf with the beaten egg to create a golden crust during baking.
Preheat the oven to 190°C (375°F).
Bake the bread in the preheated oven for 35-40 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
Allow the bread to cool slightly before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 0.7 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
