Portuguese Chorizo and Bacon Bread

Portuguese Chorizo and Bacon Bread is a delightful variation of the traditional Portuguese savoury meat breads that has been cherished in Portuguese households for generations. This hearty bread combines the robust flavours of chorizo and bacon with a tender, golden dough that’s perfect for sharing with family and friends. The original recipe hails from the Bragança region, where meat-filled breads are a beloved part of the culinary heritage.

What makes this recipe particularly special is its roots in the traditional “bola de carne”, a classic Portuguese preparation with the combination of cured meats nestled within soft, enriched dough creates a perfect balance of flavors and textures that will transport you straight to the Portuguese countryside. This scaled-down version is ideal for smaller gatherings while maintaining all the authentic flavours of the original. Also because Saint Martins day is around the corner, this is another great recipe for the occasion, lets check it out!

Portuguese Chorizo and Bacon Bread

Servings: 3
Time: 1hr 30mins
Difficulty: Normal
Rating: ★★★★★
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Nothing like a crispy, savoury, meaty bread, i really how delicious and easy they are to make.

Ingredients

Flour – 200g
Milk – 80ml (Warm)
Egg – 1 large egg
Olive Oil – 30ml
Yeast – 3g active dry yeast
Salt – 3g salt
Sugar – 5g sugar
Chorizo – 100g Portuguese chorizo, diced
Bacon – 100g bacon, diced
Egg Yolk – 1
Milk – 15ml
Pepper – A Pinch
Salt – A Pinch

Directions

In a small bowl, dissolve the yeast and sugar in warm milk. Let stand for 5 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, egg, and 30ml olive oil. Mix until a soft dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Preheat your oven to 190°C. Punch down the dough and roll it out on a floured surface into a rectangle. Spread the the chorizo and bacon filling evenly over the dough, leaving a 2.5cm border on all sides. Roll up the dough tightly, starting from the long side, and pinch the seam to seal.
Place seam-side down on a retangular baking vessel. Cover and let rise for 30 minutes. Brush the top with the whisked egg yolk mixed with 15ml milk and some slices of chorizo on the top. Bake for 25-30 minutes until golden brown. Cool on a wire rack for at least 15 minutes before slicing and Enjoy!

Notes: Feel free to substitute the chorizo with linguiça or any other Portuguese sausage you prefer. The key is using high-quality cured meats for the best flavour. You can also prepare the filling a day ahead and refrigerate it. Just make sure it’s completely cool before using.

This bread keeps well wrapped in plastic wrap for up to 3 days at room temperature, or can be frozen for up to 1 month, but it never lasts that long ;D

This recipe for Portuguese Chorizo and Bacon Bread was originally created on BakeAfter.com.