Family Foodie

Bringing back SundaySupper around the family table

 

 

You are here: Home / Appetizers / Chorizo Bread | Pao Caseiro com Chourico #SundaySupper

Chorizo Bread | Pao Caseiro com Chourico #SundaySupper

By 70 Comments

Are you up for the challenge?  You know the kind of challenge I am talking about, right?  That one food item that you love but you find it too difficult to try at home.   For me, that means baking, especially baking bread.  But there is this one bread that I crave more often than I care to admit.  That bread is Chorizo Bread | Pao Caseiro com Chourico.  This Portuguese Recipe takes me right back to my childhood with my Avo.  She baked her Chorizo Bread in a brick oven in her Cozinha.   She baked every Saturday morning for the entire week and the house smelled absolutely amazing.   I sat and waited until it came out of the oven so that I could spread butter on it.  It was just the most amazing bread.  We all knew we were in for a treat when she added Chorizo to the bread.  Her kitchen smelled even better and we drooled a little longer in anticipation.

What makes Pao Caseiro so different from traditional white bread, is that it is really crusty on the outside and so soft on the inside.  When Conni from The Foodie Army Wife suggested Food Challenge theme for #SundaySupper, I thought I was up for the challenge.  I bought all the ingredients… and headed right over to Vo-Vo’s house with Reis in tow.  Seriously, why challenge myself to such a difficult task like making Chorizo Bread when I could spend an afternoon in Vo-Vo’s Cozinha? She makes it look too easy and we have so much fun.

Chorizo Bread vo-vo

Remind me to tell you about the Cod Rice she made us for lunch…. mmmm…  We had plenty of time to eat a leisurely lunch since making Pao Caseiro com Chourico is quite a process.  That reminds me why I don’t like baking Pao Caseiro.  You must be very patient, something that I clearly lack.

Chorizo Bread

Chorizo Bread | Pao Caseiro com Chourico #SundaySupper
Print
Ingredients
  • 4 cups of Flour
  • small package of yeast or 2¼ teaspoons
  • 1 cup water
  • 1 teaspoon sea salt
  • 2 eggs
  • 2 small chorizo sliced thin and cut in half (Portuguese or Hard Chorizo, not Mexican)
  • Flour for dusting
Instructions
  1. Place the yeast in a small bowl
  2. Stir half the water
  3. Mix well with your hands until the yeast is dissolved
  4. Stir a handful of flour and knead until it becomes a ball
  5. Cover with a cloth and let stand in warm place for 1 hour
  6. After one house, place the yeast in a large glass or ceramic bowl
  7. Add the remaining water, eggs, salt and a handful of flour
  8. Knead until mixed well and slowly add the remaining flour
  9. If the dough starts to get too hard and dry, add a little more water.
  10. Make a ball with the dough
  11. Cover with a cloth and let rise in a warm place for 2 hours
  12. Sprinkle the counter with flour
  13. Cut the dough in 3 and make balls with the dough
  14. Place the balls on flour and spread with a rolling pin into a rectangle or circle
  15. Spread the chorizo evenly over the dough
  16. Wrap and seal the ends and shape the bread
  17. Place the loaves on a baking tray sprinkled with flour
  18. Make a cross with your hands on top of each loaf (I have no idea why, but Vo-Vo said you have to do this)
  19. Cover the tray with a cloth and let rise 1 hour
  20. Bake at 350 degrees for approximately 30 minutes.
  21. The outside will be very crispy and the inside will be very soft. Serve warm with butter.

 

Kid Ratings:  Alexandra 9, Ronnie 9, Reis 10, Riley 9.5

I totally failed the challenge but not the rest of these  dedicated Sunday Supper Movement team members.  Check out their daring recipes:

New Expeditions (Sides, Starters & Staples)

Grand Quests (Main Dishes)

Escapades (Sweet Treats & Spirited Companions)

Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Food and Wine Conference logo

Join us this summer in Orlando for our first Annual Food and Wine Conference

More from my site

Reader Interactions

Comments

  1. Mothers (and grandmothers) always know best! It looks like you all had a wonderful time making this bread – and it sounds delicious!

    Reply

  3. Haha, Isabel, I don’t have patience either! But anything with chorizo and you can guarantee I’ll gobble it down!

    Reply

  7. This sounds delicious. I make bread weekly anyway, so as soon as I find some hard chorizo, I’m trying this! (seriously, I’ve never run across hard chorizo around here, and I’ve been looking for years!)

    Reply

    • Great catch Paula… I tell you the conversions get me every time. I was looking at my mom’s original recipe with 8 grams but she said she always just uses a small package of yeast… and yeah 8oz is not correct. hahaha we would be bubbling over!

      Reply

  9. Okay, the bread sounds AMAZING – and there is little in this world better than butter melting on fresh, warm bread. BUT…you said that you, the non-baker, were taking on the challenge….where are the pictures of you baking? *I* think you shirked the challenge! ROFL! Where’s the officials on this call? 😛

    Reply

  10. At least you had fun making the bread! I hope this doesn’t stop you from trying a few more times. 🙂

    And I love the fact that Vo Vo insists on the cross…it’s like throwing salt over the shoulder.

    Reply

  11. It is never a fail when you have such a good time in the process. Look at those happy, smiling faces in your photo. That moment is worth more than anything.

    Reply

  12. I cannot even tell you how good Chorizo bread sounds to me. I so adored the photos you shared yesterday and these… just perfect.
    We had a bit of a “fail” on our part this week with our recipe, but we learned something in the process…. patience is a virtue, especially when baking. Otherwise everything just goes downhill… and in my case, the cakes slid downhill 😉 Your bread still sounds AMAZING!

    Reply

  19. Isabel, this sounds fantastic! We love bread and chorizo plus I have all of the ingredients at home. I will give it a try!!! Thank you so much for sharing this recipe and the awesome picture of your Mom working with Reis.

    Reply

  21. Oooh, Isabel! I have some Spanish chorizo that is now begging to be this lovely loaf. How wonderful that you and your son live close enough to be able to bake with your mother. What a great day together!

    Reply

  22. Mmmm… there is nothing better than the smell of bread baking. And how nice it would be to have a brick oven!!! Thanks for sharing such lovely memories photos and this great recipe!

    Reply

  23. I’m not much of a baker either. Here’s the thing. I *want* to bake, really, I do … but it always seems like so much work, I often move on to something else. The truth is, once you get the ball rolling, it’s not so bad … in fact, there’s a whole relaxing component to working with dough. Now, a bread filled with chorizo? That may just get me over the hurdle this time!

    Reply

    • Anne… you took the words right out of my mouth… it’s the kneading and letting rise… and come back again… I need to learn to be patient. I have to say, this may be the recipe that teaches me that patience.

      Reply

  24. Your bread sounds fantastic, Isabel. Making this with your mom will be such an excellent memory for Reis.

    PS…thanks for your kind words. co

    Reply

  25. Great photo! I love when family’s work together. I also am very fond of chorizo and could see myself eating the entire loaf of this bread. YUM!

    Reply

  26. Your descriptions of crusty outsides with soft insides out of a brick oven sparks the imagination with heavenly visions and scents. I love reading about your family history and connections to fabulous foods – like Pao Caseiro com Chourico!

    Reply

  30. What a fabulous tradition you are able to share with your son! I am with you I find baking bread as one of those things that I dread trying but want to so badly!! This recipe really makes me want to try it! Happy #SundaySupper!!! 🙂

    Reply

  34. Isabel, I loooooove baking bread but it definitely is a test of one’s patience. Plus you practically have to devote an entire weekend to it because some recipes take so long (usually waiting for bread to rise, etc). What a wonderful experience to share with your sweet Vovo and Reis. You guys must’ve had a total ball. There are just some dishes that no matter how you make it, it’ll never be the same as mom’s or grandma’s. I’m drooling over this chorizo bread – a thick slather of butter over a piece right from the oven is exactly what’s in order!

    Reply

  38. I have never made the Pão com Chouriço using an egg dough, need to try it this recipe asap.
    Making bread is so therapeutic!
    And you even blessed it, that’s what making the cross means. Did Vo-Vo said any words while doing it? My mother’s used to say something like: “Que Deus te acrescente”.

    Reply

  39. Portuguese Linguica can be found in Supermarkets.
    ‘Silva’ is a popular brand.
    It’s also known as Chourico.
    Chorizo is a Mexican sausage which is quite different.
    I can’t wait to try this recipe.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: