Friday, 3 June 2011
# 79 Fridays recipes: Folar
Folar (pronounced something like foo-lar) is a Portuguese bread traditionally made around Easter time and it can be sweet or savoury. If savoury it's usually filled with chorizo, smoked pork belly and other pork meats.
Nowadays people make this type of bread throughout the year and use other meats for the filling such as cooked chicken, ham, cured ham, bacon (pre-cooked), etc.
My mum still makes Folar by hand and it's a very time consuming process taking many hours from start to finish. Me, I don't wnat to spend all that time kneading the dough, waiting for it to prove then kneading some more and proving again so I've adapted a recipe from my bread machine booklet and created my own version of this savoury bread as follows.
1 1/4 teaspoon fast action yeast
550g strong white flour
310ml water and olive oil mixture
Put all the ingredients in the bread pan in the correct order (some bread machines require dry ingredients to go in first, if you're not sure check your machine's manual). Select the Basic Dough programme, in mine this takes 2h 20m.
Meanwhile prepare the meats for the filling. I used smoked pork belly, chorizo and parsley (thyme works well too) minced in the kitchen robot.
Remove the dough from the bread pan onto a floured surface or bowl.
Using a round non stick spring form cake tin spread portions of the dough with the palms of your hands and sprinkle some of the filling on top.
Make as many layers of dough and filling as you want finishing with a layer of dough. As you add the layers of dough make sure you join the edge with the layer of dough below .
Cover with cling film and put in a warm place to prove for 20 minutes or so.
Bake in a preheated oven until golden brown.
The smoked pork belly I get from the Polish food section in the supermarket (Asda if you're in the UK).
This bread is delicious and is perfect for picnics. If you don't want to mince the meats you can use them sliced or in bigger chunks.