Want to know what your friends who have been here are saying? JOIN NOW !

Top Recipes

  1. Herring in Otet | Herring in Vinegar Recipe type: Entree   Herring in Otet | Herring in Vinegar is a Romanian...
  2. Plantain Soup   Plantain Soup is a food recipe from Colombia with onions, and spices. Ingredients 3 large green plantains,...
  3. Herbed Beef Recipe type: Entree   Herbed Beef is a Peruvian food recipe with rice and spices. Ingredients ¼ cup Vegetable...

Bola ou Folar de Prosciutto | Prosciutto Bread

Posted by
| 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.
  • 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
  1. Dissolve the yeast in the warm water, 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, 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. 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.
  4. 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.
  5. 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.
  6. Bake on a lightly oiled sheet pan at 425 degrees for about 25 minutes depending on size, until richly golden.

Add a comment

Rate this recipe:  

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]

Why become a member?

Recipes and Foods offers quality information and help you to find the best deals on food and restaurants.

In Taste the World Club our members share their culinary experiences on forums and they can help you with practical cooking advice.

Join our community now and begin making new friends as passionate about food and cooking as you are!

About Recipes and Foods

Recipes and Foods is a culinary community that brings together people passionate about international food and new culinary experiences.

Try the international cuisine,Taste the World !

Copyright © 2013 – [php snippet=1]

RecipesAndFoods.com - International Culinary Community