2 packets of active dry yeast for bread
2 cups (heaping) of warm water
5 cups (heaping) of all-purpose flour
2 tablespoons of olive oil
1/2 teaspoon of salt
1/2 pound of fresh Linguiça, cut into small cubes.
Accessories:
2 round baking sheets, 20 cm in diameter, greased
2 packets of active dry yeast for bread
2 cups (heaping) of warm water
5 cups (heaping) of all-purpose flour
2 tablespoons of olive oil
1/2 teaspoon of salt
1/2 pound of fresh Linguiça, cut into small cubes.
Accessories:
2 round baking sheets, 20 cm in diameter, greased
Dissolve the yeast in warm water and reserve
Place the all-purpose flour on a smooth surface
Make a depression in the center
Mix the yeast with olive oil and salt
Pour into the flour
With a fork, mix the flour with the liquids
Mix until you get a smooth and elastic dough
Shape into a ball and place in a greased bowl, rotating it to coat evenly
Let rise for an hour or until doubled in volume
Preheat the oven to high heat
Bake the chopped Linguiça in a non-stick skillet without grease
Lower the dough (see tips and tricks), add the Linguiça, and mix
Shape into two round loaves and place them on the baking sheets
Let rise for another hour
Bake the loaves in the preheated oven until golden brown.
