Tuesday, 14 June 2011

Two rolls short of a Portuguese picnic


Pão com Chouriço. Originally from the central region of Ribatejo, this bread is made all over the country. The texture of this wheat bread has a smoother consistency, from the dough being whipped in a machine and later formed into rolls and filled with Portuguese sausage. Pão com Chouriço is the Portuguese substitute for  hot dogs, as they are sold at sports events, at markets, on the beach, carnivals, festivals and is great as a late night snack.Best of all if you can´t be arsed to bake them yourself  "why not do what I do" - just pop by the bakers on the way to the beach and that´s your lunch sorted.YUM!!!!!


  • 5 1/2 cups of flour
  • 3 1/2 teaspoons of dry yeast
  • 1 chourico corrente cut into slices with casing removed
  • Warm water
  • 1 teaspoon salt (table salt)
  1. Dissolve the yeast in 4 tablespoons of warm water. Add about 1/2 tbsp. of flour and mix well. Set aside.
  2. In a big bowl, mix the flour, salt and the yeast mixture, add warm water a bit at a time until you have a smooth dough that doesn't stick to your hands.
  3. Let rise for 30 minutes.
  4. Divide into 4 portions.
  5. Using a rolling pin roll out the dough into a rectangle, not too big, you want to have a sort of thick dough.
  6. Layer the chourico on the dough. Roll the dough up, pinch the seams to close and set seam side down on a baking sheet.
  7. Let rise again until you can see that it won't rise anymore.
  8. Bake in a 375 oven for about 20 minutes.

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