Salad Platter Recipe type: Salad Salad Platter is a Bolivian food recipe called Ensalada de Legumbres. Ingredients 4 carrots, blanched...
Want to know what your friends who have been here are saying? JOIN NOW !
Top Recipes
Lahmajoun Recipe type: Entree Lahmajoun is an Armenian food recipe for thin crust pizza topped with meat. Ingredients 7 g...
Egg and Tomato Pesto Sandwich Recipe type: Entree Egg and Tomato Pesto Sandwich is a Canadian food recipe served on...
Bola ou Folar de Prosciutto | Prosciutto Bread
Posted by Maria Darius
Leave a comment
Bola ou Folar de Prosciutto | Prosciutto Bread
Recipe type: Bread
Bola ou Folar de Prosciutto | Prosciutto Bread is a Portuguese food recipe rolled up with ham.
Ingredients
- ½ ounce dry yeast or two ¼ ounces packages dry yeast
- ½ cup warm water + 2 tablespoons
- 3½ 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
- 1½ pounds Prosciutto, thinly sliced
- 1 cup grated cheese (optional)
- Egg wash made with 1 egg beaten and 1 tablespoon water
Instructions
- Dissolve the yeast in the warm water, letting it stand for 10 minutes to proof.
- 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, 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.
- 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. Use a knife to divide the dough into 4 equal parts. Stretch or roll out each part on a lightly floured work surface, to about 6- by 8-inch rectangle.
- Spread slices of prosciutto 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.
- Bake on a lightly oiled sheet pan at 425 degrees for about 25 minutes depending on size, until richly golden.
Not a Member Yet?
Join Taste the World Club and share
your culinary experiences!
It’s easy, quick, and free!
or directly
[php snippet=2]
Add a comment