I worked through some early struggles with the dough and I’m glad I did because the bread turned out to be one of the tastiest breads I’ve ever had. I just wanted to keep eating it, but with two kinds of meat and cheese, it’s quite filling. The recipe calls for 4 cups of flour and says to add more, 1/2 cup at a time, if it’s too sticky. I added about another cup and it still was very sticky.
I didn’t want to just keep adding flour so I dumped it out at that point and tried kneading it by hand. That was very challenging. I had to keep dipping my hands in the flour jar and sprinkling the dough with more. I did manage to get it into a disc (12 inches) but it was still kind of sticky. So kneading it with the meat and cheese was tricky. Thankfully the second knead, after an hour’s rise, was much easier. From here on out, the recipe was a breeze.
As I said, I was glad that I didn’t give up because wow. Every bite was so filled with wonderful flavors of cheese, chorizo, and, in my case, serrano. And when it was baking, the house filled with a wonderful aroma. I ate a couple pieces when it was completely cooled and they were good but 100% better when heated.
The recipe says it makes 4 loaves, which it does, but they don’t last long! We had it plain all by itself, with chili, and accompanying grilled chicken.