Folar Transmontano (Traditional Portuguese Easter Bread)

Folar Transmontano is a rustic bread hailing from the Trás-os-Montes region of Portugal, traditionally enjoyed during Easter. This savory bread is layered with cured meats such as presunto (Portuguese ham), chouriço, and linguiça, symbolizing the festive abundance of the season.

Its rich and hearty flavors make it a perfect centerpiece for holiday gatherings or a delightful addition to any special occasion.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup warm water
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 large eggs, lightly beaten
• 3 ounces presunto or prosciutto, thinly sliced
• 3 ounces chouriço, sliced
• 3 ounces linguiça or another smoked sausage, sliced

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm water.
2. Let it sit for 5–10 minutes, until frothy.
3. In a large mixing bowl, combine the flour and salt.
4. Make a well in the center and add the yeast mixture, olive oil, and beaten eggs.
5. Mix until a dough begins to form.
6. Transfer the dough to a floured surface and knead for about 8–10 minutes, until smooth and elastic.
7. Alternatively, use a stand mixer with a dough hook attachment.
8. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1–2 hours, or until doubled in size.
9. Punch down the dough and divide it into two portions: one slightly larger than the other.
10. Roll out the larger portion into a round shape, approximately 1 inch thick, to form the base.
11. Layer the presunto, chouriço, and linguiça evenly over the dough base, leaving a small border around the edges.
12. Roll out the smaller portion of dough and place it on top, sealing the edges by pinching or folding them together.
13. Place the assembled folar on a baking sheet lined with parchment paper.
14. Cover and let it rise again for 30–45 minutes.
15. Preheat the oven to 375°F.
16. Bake for 30–40 minutes, or until the bread is golden brown and sounds hollow when tapped.
17. Let it cool slightly before serving.