Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Chorizo bread is the smell of fairs, ovens, and hot snacks in Portugal.
The fat from the chorizo flavors the dough as it bakes, creating a simple and irresistible filling.
It can be made in individual breads or in a larger format for slicing.
Ingredients
- 500 g of wheat flour
- 300 ml of warm water
- 10 g of dry yeast
- 1 teaspoon of salt
- 1 tablespoon of olive oil
- 200 g of sliced chorizo
Preparation Method
- Mix flour, yeast, water, salt, and olive oil until a dough forms.
- Knead until smooth and let it rise.
- Divide into portions and roll each one out.
- Stuff with slices of chorizo.
- Seal the breads and let them rest again.
- Bake in a hot oven until golden.
Tips from Empório Portugal
- Sliced thin chorizo distributes the flavor better.
- A very hot oven helps to form a crust.
- Do not put salt directly on the yeast.
Possible Substitutions in Brazil
- Firm Portuguese sausage can replace chorizo.
- Bread flour improves the structure.
Pairing
Light beer, light red wine, or craft soda. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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