Bread baked with chouriço (Pão com chouriço)

1. Mix the yeast with the sugar in some of the lukewarm water and leave to froth for 10 minutes.

2. In a large bowl combine the flour with the salt, add the yeast mixture, the remaining water and the olive oil and knead for 8-10 minutes into a smooth, elastic dough.

3. Cover and leave in a warm place for about 1 hour until doubled in size.

4. Meanwhile cut the chouriço into thin slices or 5 cm sticks.

5. Divide the dough into 8 pieces, press each into a small sheet, put chouriço in the middle and roll it up so the sausage is completely enclosed; leave to prove on a lined baking sheet for another 20 minutes.

6. Bake at 220 °C for 20-25 minutes until the rolls are golden and the sausage fat has soaked into the dough; serve lukewarm.

Tip: Pão com chouriço is the star of Portuguese fairs and village festivals, baked in wood-fired ovens – at home you can imitate the oven's steam with a tray of hot water on the bottom of the oven.