Have you ever tried a Portuguese brasadela? This savory, cheesy bread is like a hug in food form – warm, comforting, and incredibly delicious. Imagine biting into a crispy crust that gives way to a soft, fluffy interior, studded with salty ham and melted cheese. It’s the perfect appetizer, snack, or even a light lunch, and today, I’m going to show you just how easy it is to recreate this Portuguese delight in your own kitchen. Let’s get baking!
Ingredients You’ll Need:
- 2 cups warm water (105-115°F)
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 5-6 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 cup olive oil, plus more for greasing
- 1 cup diced cooked ham (Prosciutto or Chouriço sausage are great alternatives!)
- 1 cup grated cheese (A blend of mozzarella and cheddar works wonderfully)
Tools of the Trade:
- Large mixing bowl
- Plastic wrap
- Rolling pin
- Baking sheet
- Pastry brush (optional)
Let’s Bake Brasadela:
Step 1: Wake Up the Yeast
In your large mixing bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You’ll know the yeast is active when you see a frothy, bubbly mixture on the surface.
Step 2: Bring the Dough Together
Add 4 cups of flour, salt, and olive oil to the yeast mixture. Using a wooden spoon or your hands, mix everything until you have a sticky dough. Gradually add the remaining flour, about 1/2 cup at a time, until the dough starts to pull away from the sides of the bowl.
Step 3: Knead to Perfection
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
Pro Tip: If the dough feels too sticky, add a tablespoon of flour at a time while kneading. You want a soft, pliable dough, not a tough one!
Step 4: Rise and Shine
Lightly grease your mixing bowl with olive oil and place the dough inside, turning it to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour, or until doubled in size.
Step 5: Fill and Shape
Punch down the risen dough to release any air bubbles. On a lightly floured surface, roll out the dough into a large rectangle, about 1/4 inch thick.
Chef’s Note: “My grandmother always said the thinner you roll the dough, the more filling you can fit! While I love a generous amount of ham and cheese, don’t roll it too thin, or you’ll risk tearing the dough.” – Chef Maria, Lisbon Culinary Institute
Step 6: The Flavor Infusion
Sprinkle the diced ham and grated cheese evenly over the rolled-out dough. Gently press the filling into the dough to ensure it sticks.
Step 7: Roll it Up
Starting from one of the long edges, carefully roll the dough into a tight log. Pinch the seam to seal it well.
Step 8: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Place the rolled brasadela on a baking sheet lined with parchment paper. If desired, brush the top with a little olive oil for extra color and crispness. Bake for 25-30 minutes, or until the bread is golden brown and cooked through.
