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Bread with Damatta Alentejano Chorizo


  • 1 Damatta Alentejano or Transmontano chorizo
  • 500 g 65-type unleavened flour
  • 300 g water
  • 25 g baker’s yeast
  • 10 g salt
  • 1) Knead all the ingredients for 10 minutes and leave to rise for 1 hour.

  • 2) Form small loaves of bread filled with thin slices of chouriço Alentejano or Transmontano Damatta chorizo.

  • 3) Bake in a hot oven at 200°C for 20 minutes*.

    * Indicative average time of preparation that varies according to the specific characteristics of each equipment.

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