• 1 tablespoon dry active yeast
  • 1 teaspoon granulated sugar
  • 1/2 cup unbleached bread flour
  • ½ cup warm water (100 -110 degrees F/ 35 to 40 degrees C)
  • 3 to 4 cups bread flour as needed
  • 1 teaspoon kosher salt
  • 4 large eggs, lightly beaten with 1 tablespoon water
  • 4 tablespoons olive oil or melted butter
  • 1 pound ground linguiça or chourico
  • Egg wash made with 1 egg beaten and 1 tablespoon water
  • Pizza stone

A taste of home. A memory of times past. A childhood favorite.

My mother, Mary, is always so organized and as children she always had our lunches ready the night before school, but on occasion, our parents would give us money to treat us to a Chourico Roll at Reis Bakery and Market on Snell Street in Fall River, Massachusetts across from Sts. Peter and Paul School.

Here is my version of my childhood favorite! Y’all enjoy!

 

I have my chourico and linguica mailed to me from Mello’s Products in Fall River, Massachusetts.

 

1. In a small bowl, dissolve the yeast and sugar in the warm water (not hotter than 110 degrees), and add 1/2 cup of flour, stir and let it stand for 10 minutes to form a sponge or to proof.

In a large bowl mix 3 cups of the flour with the salt. Make a well in the middle of the flour. Into the well, pour the lightly beaten eggs, 2 tablespoons water, yeast sponge and olive oil. Use your hands to form dough. Bread dough made with egg can be sticky, so incorporate enough of the remaining flour until a medium dough (not sticky or loose) is formed. The dough should leave the sides of the bowl clean.

3. Throw a little bench flour on your counter and knead for 10 minutes until the dough is fairly smooth and gives a light spring when pressed with your index finger. Shape into a ball, give it a light dusting with flour and cover with a towel. Set in a warm draft-free spot to rise until double. To test if the dough is ready, poke your finger into it; an indentation should remain.

4. Without punching dough, use a dough scraper or knife to divide the dough into 4 equal parts. Stretch or rollout each part on a lightly floured work surface, to about 6- by 8-inch rectangle. Spread slices of sausage over, leaving a 1-inch border all around. With the long edge facing you, roll it up like a jellyroll. Pinch to seal the edges. Place on your greased pizza stone. Cover with a towel and let rest for about 30 to 45 minutes.

5. Brush with the egg wash and bake at 425 degrees for 20 to 25 minutes until a rich golden brown. The bottom should give a fairly hollow sound when tapped.