Sausage-Stuffed Country Bread
Sausage-Stuffed Country Bread
Hornazo
In Spain, it is a tradition to enjoy country bread stuffed with chorizo, morcilla, and whole eggs, typically during Easter. This bread, with its origins in Castilla, is so rich and hearty that it can almost serve as a meal on its own.
Ingrediënten
Yield: 1 Large Loaf
- 1 batch of Country-Style Bread dough
- 3 tablespoons of olive oil
- ¼ pound of slab bacon cut into ¼-inch cubes
- ¼ pound of black sausage morcilla, halved crosswise
- ¼ pound of chorizo 2 links, each halved crosswise
- 2 hard-boiled eggs shelled
- Cornmeal or bread crumbs for dusting
Instructies
- Prepare the dough and let it rise as instructed in steps 1 and 2 of the Country-Style Bread recipe.
- In a medium skillet, heat the olive oil over medium heat.
- Add the cubed bacon, black sausage, and chorizo, and cook while stirring until the bacon becomes crispy.
- Transfer the cooked mixture to paper towels to drain.
- Reserve the oil from the skillet.
- Punch down the dough and knead it, incorporating 3 tablespoons of the reserved oil and the crispy bacon.
- Add more flour if needed.
- Shape the dough into a ball.
- Cut slits in the dough and insert pieces of black sausage, chorizo, and the hard-boiled eggs.
- Close the dough over these ingredients, pinching it to seal well.
- Sprinkle a cookie sheet with cornmeal and place the dough, with the pinched side down, on the sheet.
- Gently flatten the dough.
- Let it rise in a warm place (such as an oven turned off) for 1 hour or until it doubles in size.
- Position an oven rack in the upper-middle position.
- Preheat the oven to 450°F and place a pan of water on the oven floor.
- Bake the bread for 5 minutes.
- Remove the pan of water and continue baking for about 15 minutes more, or until the bread is well browned.
Notes / Tips / Wine Advice:
Enjoy your Sausage-Stuffed Country Bread, a delightful Easter tradition!
