Silvio Abreu
Funchal, Madeira, Portugal
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  • Silvio's Blog

  • Jun 11th 2021 at 10:08 AM
    Breads with Chorizo


    800g unleavened wheat flour
    20g of baker's yeast
    190 ml of water
    1 teaspoon of coarse salt
    2 eggs
    50 ml of brandy
    400g of meat sausage cut into thin slices
    flour to sprinkle



    1. In a bowl, place the yeast.
    Add half the water.
    Mix well with your hands until the yeast is dissolved in the water.
    Add a little flour and knead until it becomes a ball that comes off your hands.
    Cover with a cloth and let stand in a warm place for 1 hour.

    2. After 1 hour, place the remaining water, eggs, brandy, salt and a little flour in the bowl.
    Start to knead and gradually add the remaining flour.
    If the dough starts to get too hard and dry, add a little more water.
    Knead very well until the dough comes off your hands.
    Make a ball of dough.
    Cover with a cloth and leave to rise in a warm place for 2 hours.

    3. Sprinkle the countertop with flour.
    Make balls out of the dough.
    Place the balls on the flour and roll out with the rolling pin in the shape of a rectangle.
    Spread chorizo ​​slices over the dough.
    Roll it into a truncheon shape and close the ends tightly.
    Place the buns on a baking tray that has been dusted with flour.
    If you want, instead of making several loaves you can just make one big one.
    Cover the pan with a cloth and let it rise for another 1 hour.

    4. After 1 hour, place the buns in a preheated oven at 180ΒΊ and bake for approximately 30 minutes.
    After the breads are cooked, remove and serve.

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