Folar de Presunto e Linguiça by Ana Patuleia Ortins,
Cook book Author Ana Patuleia Ortins gives us two folar recipes just in time for the baking season.
This recipe makes about 4 medium size breads. This bread makes a perfect addition to tailgate parties, picnic baskets, or slice it thin for appetizers.
½ cup warm water + 2 tablespoons (100 -110 degrees F/ 35 to 40 degrees C)
3 ½ to 4 cups flour as needed
½ teaspoon salt
4 large eggs, lightly beaten with 1 tablespoon water
4 tablespoons olive oil or melted butter
1 ½ pounds linguiça, cut in ¼-inch round slices or presunto, (like Prosciutto) or combination thinly sliced
1 cup grated São Jorge or other cheese (optional)
Egg wash made with 1 egg beaten and 1 tablespoon water
Oven stone
Wooden peel
Fine cornmeal for dusting
Parchment paper (optional) 1. Dissolve the yeast in the warm water (not hotter than 110 degrees), letting it stand for 10 minutes to proof. 2. Mix 3 cups of the flour with the salt in a large bowl. Make a well in the middle of the flour. Into the well, pour the lightly beaten eggs, 2 tablespoons water, yeast sponge and olive oil. Use your hands to form a shaggy dough. Incorporate enough of the remaining flour until a medium dough (not sticky or loose) is formed. The dough should leave the sides of the bowl clean. 3. Knead for 10 minutes until the dough is fairly smooth and gives a light spring when pressed with your index finger. Shape into a ball, give it a light dusting with flour and cover with a towel. Set in a warm draft-free spot to rise until double. To test if the dough is ready, poke your finger into it; an indentation should remain. 4. Without punching dough, use a dough scraper or knife to divide the dough into 4 equal parts. Stretch or rollout each part on a lightly floured work surface, to about 6- by 8-inch rectangle. Spread slices of sausage and/or presunto over, leaving a 1-inch border all around. If using, add some grated cheese at this time. With the long edge facing you, roll it like a jellyroll. Pinch to seal the edges. Place on a lightly floured surface or place on individual sheets of parchment paper.
Cover with a towel and let rest for about 30 to 45 minutes. 5. Set a baking stone in a cold oven and preheat 425 degrees F. Dust a wooden oven peel with fine cornmeal. Place the sausage rolls on the wooden peel, brush with the egg wash and transfer them to the preheated oven stone.
(If using parchment paper, you can just slide the bolos with the parchment paper onto the wooden peels and place on the stones. These can also be baked on a lightly oiled sheet pan. ) 6. Bake at 425 degrees for about 25 minutes depending on size, until richly golden. The bottom should give a fairly hollow sound when tapped. Variation: Another variation is to stuff the dough with sardines, trimmed and gutted. Fillet the sardines, remove the center bones then seasoned with salt and drizzled with oil.For a modern twist, caramelized onions along with your favorite cheese can be added to the linguiça and presunto filling
RECIPE 2
Egg Rich Chouriço Sausage and Presunto Bread
Folar Rica
This version isn’t an exact recipe but a formula. Once you make the dough, all you have to add is the chouriço and the presunto /prosciutto. This comes from a friend.
1/3 pound of fresh baker’s yeast2 cups warm water 100-110 Degrees F.
24 eggs
1 teaspoon table salt
½ pound butter, melted
5 pounds flour
1 cup olive oil as needed 1. Dissolve the yeast with the water. Let stand to proof, about 10 minutes. 2. In a large bowl, beat the eggs with the salt and beat the eggs until foamy. Dump in the yeast, salt, and flour. With one hand mixing, gradually pour in the butter forming a dough, until a medium dough (not sticky or loose) is formed. The dough should leave the sides of the bowl clean. 3. Knead for 10 minutes until the dough is fairly smooth and gives a light spring when pressed with your index finger. Shape into a ball, give it a light dusting with flour and cover with a towel. Set in a warm draft-free spot to rise until double. To test if the dough is ready, poke your finger into it; an indentation should remain. 4. Without punching dough, use a dough scraper scoop the dough out onto a lightly floured work surface. Divide the dough in half. Roll ½ half to a rectangle, large enough to line a lightly oiled sheet pan.. Spread slices of sausage and/or presunto over, leaving a 1-inch border all around. If using, add some grated cheese at this time. Roll out the second half of dough and cover the filling. Pinch to seal the edges. Cover with a towel and let rest for about 30 to 45 minutes. 5. Meanwhile, preheat the oven 425 degrees F. Brush with the top of the folar with egg wash. Bake for 45 minutes or until golden. Here are some video of the old world traditional preparations making Folar. My mother made hers the old fashioned way- by hand without a dough hook. I don’t know how she did it. God Bless the old days:)Stop by Ana’s Website to purchase her Cook Book or visit my favorite cookbooks Amazon link at the right of this blog.
LaSalette Restaurant Cookbook by Chef Manuel Azevedo
Gaspar’s Sausage Co
Going to make this! Looks good.