Bola de Carne

A golden loaf with a buttery, stringy crumb, packed with smoky cured meats. When sliced, steam rises to reveal tender pieces of ham and chorizo.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 742
• Protein: 30 g
• Carbs: 64 g
• Fat: 40 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 16.7 g Fresh baker's yeast ( crumbled )
• 2.7 piece Egg ( at room temperature )
• 66.7 ml Whole milk ( lukewarm )
• 66.7 g Minimum butter sweet ( melted )
• 66.7 g Chorizo ( diced )
• 66.7 g Serrano ham ( in pieces )
• 66.7 g Pancetta or dry rolled pork belly ( diced )
• 1.3 tbsp Extra virgin olive oil ( for the mold )
• 0.7 pinch Gray sea salt
• 66.7 g Salpicão ( diced or cut into thin strips )

Instructions

1. Yeast activation

   Warm the whole milk (not hot) and dissolve the fresh baker's yeast in it. Let it rest for 10 minutes until small bubbles appear on the surface.

2. Dough preparation

   In a large bowl, mix the wheat flour with the sea salt. Make a well, add the beaten eggs, the milk-yeast mixture, and the melted butter. Knead until the dough is supple and pulls away from the sides.

3. First rise

   Cover with a clean cloth. Let rise in a warm place for 1 hour 30 minutes. The dough should double in size and be well puffed.

4. Cutting the meats

   Cut the chorizo, serrano ham, pancetta, and salpicao into cubes or thin strips. The fat from the meats will nourish the crumb during baking.

5. Assembling the Bola

   Degas the dough. In a mold greased with extra virgin olive oil, alternate a layer of dough and a layer of meats. Finish with a smooth layer of dough.

6. Baking

   Bake at 180°C for 45 minutes. The crust should be golden brown and sound hollow when the bottom of the bread is tapped.

Chef's tips

• Use room temperature ingredients to avoid shocking the yeast.
• Don't skimp on the quality of the chorizo; it gives the crumb its orange hue.

Storage

Keeps for 3 days wrapped in a cloth. Excellent reheated for a few minutes in the oven to restore the crust's crispness.