Bola Transmontana - Bread with Meat

Not so sure I translated this one to perfection. This is indeed a bread with all types of meats inside it. This is a typical tradition in my family. My Father is originally from Tras-os-Montes, the northeastern region of Portugal. While growing up, when the Bola was made, its scents would fill the house and shortly after it would come out of the oven, we were all waiting to grab a piece of the bread still warm yet so appetizing.

INGREDIENTS

For the dough
½ cup of baking yeast
1 tbsp of brown sugar
½ cup of warm milk
8 cups of whole wheat flour
12 Eggs
 ½ tbsp of salt
1 cup of olive oil

For the filling
1 onion
2 cloves of garlic
1 bunch of parsley
butter
sal  /pepper to taste
Meats: here it is up to you to add whichever you want. Below is the list of the typical ones we use, but as these are not always available where you live, be creative and mix and match the various meats you can find in your area, such as mexican chorizo, brats, kielbasa, deer sausage or summer sausage, etc. The important thing is that all meats should be smoked or cooked. This is also a good way to clean your fridge.
1 linguiça
1 chouriço
1/2 cup bacon cubes
1/4 cup ham cubes
1/4 cup chicken pieces
1/2 cup of any meat (beef or pork)


1 egg yolk


DIRECTIONS

1. In a bowl pour the warm milk then add the sugar and yeast, mix it then let it rest for 5  minutes until the yeast starts to foam
2. In another large bowl pour the flour and make the hole in the middle. Add the salt and the yeast and milk solution
3. work the dough with your hands while adding the eggs and the oil
4. The dough needs to be well worked until it bubbles a little. If the dough is too hard add a little warm water until getting an elastic dough which detaches itself from the bowl
   
5. Make a ball out of the dough with the help of a little flour
6. Cover it with a towel and a blanket to keep it warm, if doing this during the summer the blanket will not be needed
7. Let it rise for about 2 hours
8. Grease an oven save pan (9x13) with olive oil
9. Divide the dough into three equal amounts
10. With the first one cover the bottom of the pan
11. Add the meats on top then cover with another dough part
12. Again cover with the rest of the meats and cover with the final dough part
13. Put pressure all around the extremities of the dough with your fingers to try to stick the dough together
14. Brush the top of the dough with an egg yolk so to create a golden colour
15. Put it in the oven for about 25 minutes at about 335 degrees
16. After 15 minutes lower the temperature to 225
17. Cut slices of the bread and eat it just as is, or you can create toasts with it and spread butter on top