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Hornazo Salmantino
from the kitchen of Sharmagne Leland-St. John

3 1/3 cups flour
2 tablespoons yeast

1 chorizo
1 salchicón ibérico
100 grams of thickly sliced serrano ham
100 grams of Iberian dry, cured pork loin
3 eggs
1/4 teaspoon Spanish saffron
1/2 cup warm water
6 tablespoons butter, softened
Salt to taste

Prepare the dough by mixing the yeast with
a half cup of warm water when it begins to
bubble stir in one cup flour. Lightly dust your
hands with flour and knead the dough into a
round shape. Cover the bowl with a thin cotton
tea towel and set aside in a protected area with
no air currents. Allow the dough to rise until
double in size and to ferment. When the dough
has fermented, take a large bowl and mix
together the remaining flour, the saffron and
salt. With your fingers or pastry knives, blend in
the butter. Form into a ball then flatten. In the
center of this dough place the fermented dough.
Knead both pieces of dough together, adding a
little warm water as needed, until the dough is
soft, elastic, and doesn't stick to your fingers.
Cover the dough with the towel and wait until
it has doubled in size. While waiting for the dough
to rise, boil two eggs, remove the skin of the chorizo
and salchichon and slice both. Place the slices of
chorizo, salchichon, and ham in an iron skillet to fry
for a short time. Slice the pork and then cut the
slices in half. The slices do not have to be very
large. Once the dough has doubled in size, knead
it again for one minute. Place half of the dough on
Peel and slice the boiled eggs and add the slices.
Roll out the other half of the dough and cover
everything with this top crust, pinch the top and
bottom crust together. Set aside to rise in a
protected area for one hour. With a fork, prick
a few small holes on the top part of the dough to
allow the air to escape and to keep bubbles from

Preheat the oven to a medium temperature.
(350 degrees)
Beat the remaining egg and spread it over the
surface of the dough. Bake about 30 minutes,
until golden brown. Stick a toothpick into the
bread. If the toothpick comes out clean the
hornazo is ready. Let cool before serving.  

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