PORTUGUESE PROSCIUTTO AND CHOURICO STUFFED BREAD

Steps:

• In a large bowl, pour in warm water and dilute yeast. Let stand until yeast is dissolved and slightly bubbly.
• Gradually add flour, salt and eggs, one at a time, and mix thoroughly adding the melted butter and olive oil. Continue to mix until dough pulls from bottom of the bowl.
• Turn out onto a floured surface and knead well. Shape into a ball. Place in a lightly greased bowl. Turn once.
• Cover and let rise in a warm place, away from drafts, until doubled in size.
• Punch down dough. Knead well with floured hands.
• Divide the dough into thirds.
• Roll out one of the thirds, big enough to fit into the bottom of a well buttered 9" x 13" baking pan.
• Cover the dough with half of the prosciutto and half of the chourico.
• Roll out 2nd part of the dough and place over meats. Cover the dough with the remaining half of the meats.
• Roll out 3rd part of the dough and cover.
• Press dough firmly all around edges. Cover dough and let rise 1/2 - 1 hour or until doubled in size.
• Brush dough with beaten egg yolk.
• Bake in a preheated 375 degrees Fahrenheit for about 30-45 minutes or until nicely golden.
• Allow bread to cool. Cut into serving size pieces.
• NOTE: If Portuguese chourico sausage is unavailable in your area, use any other garlic smoked sausage.