Portuguese Prosciutto & Chourico Stuffed Bread

Step 1: In a large bowl, pour in warm water and dilute yeast. Let stand until yeast is dissolved and slightly bubbly.

Step 2: Gradually add flour, salt and eggs, one at a time, and mix thoroughly adding the melted butter and olive oil. Continue to mix until dough pulls from bottom of the bowl.

Step 3: Turn out onto a floured surface and knead well. Shape into a ball. Place in a lightly greased bowl. Turn once.

Step 4: Cover and let rise in a warm place, away from drafts, until doubled in size.

Step 5: Punch down dough. Knead well with floured hands.

Step 6: Divide the dough into thirds.

Step 7: Roll out one of the thirds, big enough to fit into the bottom of a well buttered 9" x 13" baking pan.

Step 8: Cover the dough with half of the prosciutto and half of the chourico.

Step 9: Roll out 2nd part of the dough and place over meats. Cover the dough with the remaining half of the meats.

Step 10: Roll out 3rd part of the dough and cover.

Step 11: Press dough firmly all around edges. Cover dough and let rise 1/2 - 1 hour or until doubled in size.

Step 12: Brush dough with beaten egg yolk.

Step 13: Bake in a preheated 375 degrees Fahrenheit for about 30-45 minutes or until nicely golden.

Step 14: Allow bread to cool. Cut into serving size pieces.

NOTE: If Portuguese chourico sausage is unavailable in your area, use any other garlic smoked sausage (i.e. pepperoni, etc.)