Recipe: Portuguese Ham and Sausage Bread (Bola de Presunto e Linguica) For Lisa

PORTUGUESE HAM-AND-SAUSAGE BREAD
(BOLA DE PRESUNTO E LINGUICA)
Source: Patuleia Ortins'
From: www.Portuguesecooking.com
Makes 4 medium loaves

Note from source: These breads make perfect additions to tailgate parties, picnic baskets, and even hors d'oureve tables when sliced fairly thin. My brother likes to add some Portuguese S o Jorge cheese to the stuffing;it's always a hit.

2 envelopes dry yeast
1/2 cup plus 2 tablespoons warm water (100 F-110 F/35 C-40 C)
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
4 large eggs,lightly beaten
4 tablespoons olive oil
1 1/2 pounds lingui a and/or presunto (a Portuguese ham similar to prosciutto) See NOTE
Egg wash made with 1 egg beaten and a tablespoon of water
Cornmeal for dusting

Dissolve the yeast in 1/2 cup of the warm water. Set aside.

In a large bowl, combine 3 cups of the flour with the salt, mixing to distribute the salt evenly.

Make a well in the middle of the flour and salt mixture. Add the eggs and the remaining 2 tablespoons of water to the well, then add the yeast mixture followed by the oil. Mix with your hands until well blended. Continue to add the remaining flour, until a medium dough (not sticky or loose) is formed. Knead for about 10 minutes until fairly smooth. Shape into a ball and set on a lightly floured surface. Cover with a dish towel and set aside in a warm, draft-free spot to rise until double, about 1 hour. To test if the dough has risen sufficiently, poke your finger into it; an indentation should remain.

Without punching down the dough, use a scraper or sharp knife and divide the dough into four equal parts. Stretch or roll out each portion to roughly a 6- or 8-inch square and place on a lightly oiled baking sheet.

Spread some the slices of lingui a and/or presunto over the dough, leaving a 1-inch border all around. Starting at one edge, roll the dough jelly-roll style to create a log. Thoroughly pinch the edges to seal and place seam side down so that the breads won't leak.

Cover the bolas with a dish towel and let rise for about 45 minutes. Place on a cornmeal-coated wooden peel (or cookie sheet), brush with the egg wash, then transfer to an oven stone or a lightly oiled sheet pan. Bake at 425 (220 C) for about 20 to 25 minutes depending on size, until richly golden. The bottom should sound fairly hollow when tapped.

VARIATIONS: Trimmed and gutted sardines seasoned with salt and drizzled with olive oil is another variation for bread's filling.

For a modern twist, caramelized onions and your favorite cheese can be added to the lingui a and presunto filling.

NOTE: Cut the lingui a into 1/4-inch-thick slices. Because the presunto is salty, have the butcher slice it it thinly, and use it sparingly or to your taste.