Chaves Easter Meat Bread (Folar de Chaves)
Folar de Chaves Say it: foh-LAR deh SHAH-vish
Folar de Chaves is a savory Easter bread from the Trás-os-Montes town of Chaves, in northern Portugal. Unlike sweet folares, it is layered with cured pork and sausage, then baked into a golden round loaf. The bread is tender and rich, with a savory, slightly smoky filling that perfumes the crumb. Families eat it at Easter breakfast or lunch, often with a glass of wine or coffee. It is a celebratory bread that turns simple dough and pork into a centrepiece.
Chaves Easter Meat Bread (Folar de Chaves)
Folar de Chaves
Pronounced foh-LAR deh SHAH-vish
- Serves
- 6
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
Method
In a large bowl, whisk the flour, yeast, salt, and sugar. Make a well in the centre, add the warm water, eggs, and olive oil, and mix with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth, elastic, and only slightly tacky. If it sticks, add flour 1 tablespoon at a time.
Place the dough in a large bowl, cover with a clean towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
While the dough rises, make the filling. Cook the bacon in a skillet over medium heat until the fat renders and the edges crisp, 4 to 5 minutes. Add the salpicão and cook 2 to 3 minutes more. Remove from the heat, stir in the presunto and pepper, then drain on paper towels and cool completely.
Punch down the dough and roll it into a 12x16-inch (30x40 cm) rectangle on a lightly floured surface. Scatter the cooled filling evenly over the dough, leaving a 1-inch (2.5 cm) border. Roll up tightly from the long side, then coil the log into a round.
Place the coil in a 9-inch (23 cm) round cake pan lined with parchment. Cover and let rise until puffy, 45 to 60 minutes.
Heat the oven to 375°F (190°C). Brush the loaf with the beaten egg. Bake for 40 to 45 minutes, until deep golden and a skewer inserted in the centre comes out clean. If browning too fast, tent with foil after 25 minutes.
Cool in the pan for 10 minutes, then transfer to a rack and cool for at least 20 minutes before slicing so the layers set.
Regional variant: Folar de Valpaços (Valpaços Meat Bread)
In nearby Valpaços, the filling mixes diced veal, pork, and chicken with bacon, using about 12 oz (340 g) total meat for this dough. Cook the meats gently until just done, cool them completely, then layer and bake exactly as above.
Cook's notes
- Drain the filling well and cool it completely before rolling; hot filling will make the dough soggy.
- If the dough is slow to rise, place it in an oven with the light on.
- Slice with a serrated knife to keep the meat layers neat.
Serve with
Serve warm or at room temperature with a green salad, or alongside coffee at Easter breakfast.
Make ahead and storage
Wrap cooled bread in foil and keep at room temperature for up to 2 days; reheat at 325°F (165°C) for 10 minutes.
