📝 About This Recipe
Hailing from the historic city of Lamego in the Douro Valley, this iconic stuffed bread is a masterpiece of Portuguese rustic baking. It features a rich, brioche-like dough that is traditionally layered with a decadent assortment of cured meats, including salty presunto and smoky chouriço. The result is a golden, buttery loaf that perfectly balances the sweetness of the dough with the savory, fat-rendered punch of the charcuterie.
🥗 Ingredients
The Dough (Massa)
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 11 grams Dry active yeast (one standard sachet)
- 100 ml Warm water (around 37°C / 98°F)
- 100 ml Warm milk (full fat preferred)
- 4 large Eggs (at room temperature)
- 100 grams Unsalted butter (melted and cooled)
- 50 ml Extra virgin olive oil (high quality Portuguese oil)
- 1 teaspoon Salt (fine sea salt)
- 1 tablespoon Sugar
The Filling (Recheio)
- 150 grams Presunto (Portuguese cured ham) (thinly sliced, Prosciutto can be substituted)
- 150 grams Chouriço (skin removed and very thinly sliced)
- 100 grams Salpicão or Lombo (cured pork loin, thinly sliced)
- 100 grams Bacon (smoked, thinly sliced)
The Finish
- 1 Egg yolk (mixed with a splash of milk for glazing)
- 2 tablespoons Melted lard or butter (to brush over the layers)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Create a well in the center.
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3
Pour the yeast mixture, warm milk, melted butter, olive oil, and 4 lightly beaten eggs into the well.
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4
Mix by hand or with a dough hook until a soft, slightly sticky dough forms. If using a mixer, knead on medium-low for 8-10 minutes until the dough is smooth and elastic.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
While the dough rises, prepare your meats. Ensure all cured meats are sliced very thinly to allow the flavors to meld and to make the bread easier to cut later.
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7
Preheat your oven to 180°C (350°F). Grease a rectangular baking pan (roughly 30x20cm) generously with butter or lard.
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8
Punch down the risen dough. Divide it into two or three equal portions, depending on how many layers of meat you desire (three layers of dough with two layers of meat is traditional).
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9
Stretch or roll out the first portion of dough to fit the bottom of the prepared pan. Brush lightly with melted butter or lard.
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10
Layer half of the presunto, chouriço, salpicão, and bacon over the dough, ensuring even coverage to the edges.
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11
Roll out the second portion of dough and place it carefully over the meat layer. Repeat the layering process with the remaining meats.
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12
Top with the final layer of dough, tucking the edges down slightly to seal the 'bola'. Cover and let it rest for another 20 minutes.
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13
Brush the top generously with the egg yolk wash. Use a fork to prick the top layer in a few places to allow steam to escape.
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14
Bake for 45-55 minutes, or until the top is a deep golden brown and the bread sounds hollow when tapped.
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15
Remove from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack. Slice into squares while still slightly warm.
💡 Chef's Tips
For the most authentic flavor, seek out Portuguese 'Presunto' rather than Italian Prosciutto; it has a distinct smokiness. If the dough feels too sticky to handle, grease your hands with olive oil rather than adding more flour to keep the texture light. Ensure the meats are at room temperature before layering to prevent the dough from becoming soggy during the second rise. Always slice the chouriço as thinly as possible; thick chunks can create air pockets and make the bread fall apart when sliced. A stone-lined oven or a heavy ceramic dish will provide the best crust development.
🍽️ Serving Suggestions
Serve warm as a substantial 'lanche' (afternoon snack) with a glass of chilled white Port wine. Pair with a crisp, acidic Vinho Verde to cut through the richness of the cured meats. Accompany with a side of mixed Portuguese olives and pickled lupini beans. It makes a fantastic picnic food as it travels well and tastes excellent even at room temperature. Serve alongside a simple green salad with a sharp vinaigrette for a complete lunch.