Stuffed Bread of Aunt Lurdes

For the bread:
In a large bowl, mix flour and salt with a spoon. Add baker’s yeast and mix well. Pour olive oil and some of the water. Knead everything with your hands and slowly pour in the remaining water.

Place dough over a table sprinkled with flour and knead well until fully combined and soft. Let dough rise in a bowl covered with plastic wrap, about 45 minutes to 1 hour, until dough doubles in size.

Remove dough from the bowl and knead it a little more. Form dough into a rounded shape and place on a baking tray lined with tracing paper. With a sharp knife, make 3 to 4 diagonal cuts across the dough. Sprinkle with a little flour and allow to rest about 40–45 minutes.

Meanwhile, preheat oven to 200ºC (400ºF).

Bake for about 30–35 minutes until bread starts to brown. When bread is baked, remove from the oven and let cool.

For the filling:
Peel the skin off the chorizo and cut into pieces. Place chorizo, peeled garlic and oregano in a food processor and pulse until well chopped. Put this mixture in a bowl, add grated cheese and mayonnaise, and mix well with a spoon.

With a sharp knife, cut off the top of the bread and remove the inside (reserve the bread crumbs). Place the filling inside the bread and cover with the lid. Place the bread and the bread crumbs on a baking pan and bake about 20 minutes until cheese melts and starts to brown.

Remove the bread from oven and serve hot.