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 forming. 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. Return to:
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