* Note: See the ?Basic Bread Dough For Stuffed Bread? recipe which is included in this collection. Grease a baking sheet. In a skillet heat oil over medium-high heat. Add chorizo, onions and garlic and cook, stirring, until chorizo is browned and onion is tender, about 8 minutes. Transfer to a small bowl and let cool completely. Taste and adjust seasoning with salt and pepper, if needed. On a lightly-floured work surface, stretch bread dough into a rough circle. Using a strainer, drain any excess fat from chorizo mixture, then mound in center of dough. Pull sides of bread up over sausage to completely enclose, squeezing out any air pockets. Pinch edges together to seal. Knead lightly to distribute chorizo evenly throughout loaf and form into a round peasant shape. Transfer to baking sheet, seam-side down, and let rise until doubled, about 40 minutes. Preheat oven to 400 degree. Using a razor or serrated knife, cut a shallow "X" in center of dough, and brush with egg wash. Bake bread until brown and firm, about 30 minutes. Let bread cool in pan on a rack 20 minutes, then turn out and let cool. Serve warm or at room temperature. This recipe yields 1 loaf. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-045 broadcast 03-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 03-13-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (447g)|
|Recipe Makes: 1|
|Calories from Fat: 848 (71%)|
|Amt Per Serving||% DV|
|Total Fat 94.3g||126 %|
|Saturated Fat 34.3g||172 %|
|Monounsaturated Fat 45.6g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 408.6mg||126 %|
|Sodium 2844.2mg||98 %|
|Potassium 1223.7mg||32 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 18.9g|
|Protein 62.5g||89 %|
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Calories per serving: 1195
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