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Folar de Chaves

Serves 4 to 6 Bread meat, Breads & Pastry, Easter

Folar de Chaves

Folar de Chaves hails from the northern region of Trás-os-Montes, reflecting the rustic charm and hearty flavors of its landscape. Traditionally, it's enjoyed during Easter, when the town's kitchens come alive with the scent of freshly baked bread and rich meats. This recipe captures the essence of home-cooked simplicity, where ingredients are measured by feel and instinct.

The result is a savory bread, dense yet tender, with layers of smoky presunto, chouriço, and pork loin. Each bite is a harmonious blend of sweet paprika and robust olive oil, creating a comforting warmth that lingers. It’s a dish that doesn't need ceremony, just a warm table and a hungry appetite.

Ingredients

  • 700 gstrong bread flour
  • 20 gfresh yeast
  • 4eggs
  • 150 mlolive oil
  • 150 mlwarm water
  • 200 gpresunto — diced
  • 200 gchouriço de carne — diced
  • 200 gsmoked pork loin — diced
  • 1 tspsweet paprika
  • 10 gfine sea salt

Method

  1. In a large mixing bowl, combine 700 g of strong bread flour and 10 g of fine sea salt. Crumble 20 g of fresh yeast into the flour mixture, ensuring it is evenly distributed. Make a well in the center and add 4 eggs, 150 ml of olive oil, and 150 ml of warm water. Mix the ingredients together using your hands or a wooden spoon until a rough dough forms.
  2. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. The dough should feel slightly tacky but not sticky. Once kneaded, place the dough back into the bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place until it has doubled in size and feels airy when gently pressed, which should take about 1 to 2 hours.
  3. While the dough is rising, prepare the fillings. Slice 200 g of presunto, 200 g of chouriço de carne, and 200 g of smoked pork loin into thin pieces. Set these aside. Once the dough has risen, punch it down gently to release some of the gas, and then transfer it back to the floured surface.
  4. Flatten the dough slightly with your hands and sprinkle 1 tsp of sweet paprika evenly over it. Layer the sliced meats over the dough, ensuring an even distribution. Fold the dough over the fillings and gently knead to incorporate the meats throughout, being careful not to tear the dough.
  5. Shape the dough into a round loaf by tucking the edges underneath, using a light hand to preserve the air inside. Place the shaped loaf onto a baking sheet lined with parchment paper. Cover it again with the kitchen towel and let it rest for about 30 minutes, allowing it to rise slightly and become puffy.
  6. Preheat your oven to 200°C (392°F). Once preheated, place the loaf in the oven and bake for about 30 to 40 minutes. The Folar de Chaves is done when the crust is a deep golden brown and the base sounds hollow when tapped.
  7. Remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool for at least 15 minutes to let the crumb set properly. Tear the bread while it is still warm and serve it with olive oil, butter, or cheese for an authentic taste of Chaves.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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