Calling all snack enthusiasts and home bakers! Are you looking for a delicious and easy-to-make savory treat that will tantalize your taste buds and impress your friends? Look no further than the delightful Brazilian Ham and Cheese “Knee” Bread, also known as Joelho de Queijo e Presunto.
This recipe combines a soft and fluffy dough with a delectable filling of savory ham and melty mozzarella cheese. The unique “knee” shape adds a touch of whimsy to this crowd-pleasing snack, perfect for parties, potlucks, after-school treats, or a satisfying anytime snack.
The beauty of this recipe lies in its simplicity. With readily available ingredients and straightforward steps, even novice bakers can create these delightful bites. Additionally, the recipe offers flexibility. Feel free to experiment with different cheeses, cured meats, or even a sprinkle of herbs for a personalized touch.
So, preheat your oven, gather your ingredients, and embark on a culinary adventure to Brazil with this irresistible Ham and Cheese “Knee” Bread recipe. We guarantee it will become a new favorite in your snacking repertoire!
Ingredients (8 servings):
- 3/4 cup (180 ml) lukewarm milk
- 2 1/4 teaspoons (7 g) active dry yeast
- 1/4 cup (50 g) unsalted butter, melted and cooled
- 5 tablespoons (65 g) granulated sugar
- 1 tablespoon (15 g) salt
- 3 1/2 cups (435 g) all-purpose flour
- 1 large egg yolk
- 300 g ham, sliced
- 300 g mozzarella cheese, sliced
Instructions:
- Activate the Yeast: In a small bowl, combine lukewarm milk, yeast, and 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy.
- Prepare the Dough: In a large mixing bowl, whisk together remaining sugar, salt, and herbs. Add yeast mixture, melted butter, and 3 cups of flour. Stir until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add more flour if necessary to prevent sticking.
- First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
- Shape the Knees: Punch down the dough to release air. Divide the dough into 8 equal portions. Roll each portion into a rectangle about 1/4-inch thick.
- Fill and Fold: Place a slice of ham and cheese along the center of each rectangle. Fold the dough over the filling, forming a rectangle. Seal the edges tightly.
- Shape the Knees: Gently shape each filled rectangle into a “knee” shape, with one end slightly wider and rounded, resembling a knee joint.
- Second Rise: Place the shaped “knees” on a greased baking sheet, cover with plastic wrap, and let rise for 30 minutes or until puffy.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Egg Wash: Brush the risen “knees” with beaten egg yolk.
- Bake: Bake for 20-25 minutes until golden brown.
- Serve: Let the “knees” cool slightly before serving. Enjoy warm with your favorite dipping sauce or simply on their own.
