Marching a succulent dinner or snack for this weekend. Inspired by the famous preñao chorizo bun, typical of Cantabria and Asturias, we have prepared this bread stuffed with various cured meats, ham and loin, a good cheese and some pickles to give it color and more flavor (olives, pickles…). Do you like this option?

As we put the filling, we can make other versions. For example, for lovers of the fruits of the sea, we can prepare a bread that includes smoked salmon, tuna or anchovies. We can leave the cheese and olives (or pickles), they go well with these ingredients.

You can also vary the crafts. A good option is to give it an elongated shape, as seen in the photo. But, if you want, you can give it the shape of a shell - you have an example in the step-by-step photos.

Bread stuffed with ham and cheese

Print recipe

A stuffed bread that the whole family will like.

ascen jimenez

Kitchen: Modern
Recipe type: masses
Rations: 8

Preparation time: 30M
Cooking time: 1:30 p.m.
Total time: 2H

Ingredients

600 g of bread or bakery flour
1 cube fresh or baker's yeast (refrigerated)
half a teaspoon of sugar
a teaspoon of salt.
200 ml. warm water (approximately)
a little olive oil
sliced serrano ham
loin cane finely cut
slices of manchego cheese
some sliced green olives (optional)

Preparation

We pour the flour and salt into a large bowl.
Besides, we dissolve the yeast and sugar in a glass or container with warm water. (On this link we will better understand why warm water and sugar in bread recipes)
We add this yeast solution over the flour.
Mix with a wooden spoon or with hands soaked in oil. If we see that it is necessary, we can add more warm water. Mix until a dough is made that almost does not stick.
Cover the bowl with transparent paper or a kitchen towel and let the dough rest for about an hour to double its size.
We are preheating the oven to about 200 degrees.
We put the dough on the counter.
We divide it in two, to prepare two medium-sized loaves.
We anoint our hands with oil and also pour a little on the work table. We roll out the dough and make it a little bigger than a sheet of paper. The thickness should not be too thin either.
We fill the bread with the ham, the cheese and the loin. We sprinkle the sliced olives. We will leave the edges of the dough free.
We roll the dough to form a kind of bread ciabatta, always putting the edges inwards so that the filling does not come out during baking. I have made such a portion, with an elongated shape. The other, once formed, I have rolled it up, so that it has the shape of a conch. Now, we puncture the bread superficially to allow the steam to escape. Of course, one of the holes must go through the bread completely.
We put the breads on a baking tray lined with non-stick paper and cook it at 200º until they are golden brown. When the breads are ready, we take them out of the oven and let them cool on some racks.