2 envelopes dry yeast
1/2 cup plus 2 tablespoons warm water
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
4 large eggs, lightly beaten
4 tablespoons olive oil
1 1/2 pounds linguica and/or presunto (a Portuguese ham similar to prosciutto)
egg wash made with 1 egg beaten and a tablespoon of water
cornmeal for dusting

1. Dissolve the yeast in 1/2 cup of the warm water. Set aside.
2. In a large bowl, combine 3 cups of the flour with the salt, mixing to distribute the salt evenly.
3. Make a well in the middle of the flour and salt mixture. Add the eggs and the remaining 2 tablespoons of water to the well, then add the yeast mixture followed by the oil. Mix with your hands until well blended. Continue to add the remaining flour, until a medium dough (not sticky or loose) is formed. Knead for about 10 minutes until fairly smooth. Shape into a ball and set on a lightly floured surface. Cover with a dish towel and set aside in a warm, draft-free spot to rise until double, about 1 hour. To test if the dough has risen sufficiently, poke your finger into it; an indentation should remain.
4. Without punching down the dough, use a scraper or sharp knife and divide the dough into four equal parts. Stretch or roll out each portion to roughly a 6- or 8-inch square and place on a lightly oiled baking sheet.
5. Spread some the slices of linguica and/or presunto over the dough, leaving a 1-inch border all around. Starting at one edge, roll the dough jelly-roll style to create a log. Thoroughly pinch the edges to seal and place seam side down so that the breads won`t leak.
6. Cover the bolas with a dish towel and let rise for about 45 minutes. Place on a cornmeal-coated wooden peel (or cookie sheet), brush with the egg wash, then transfer to an oven stone or a lightly oiled sheet pan. Bake at 425 F (220 C) for about 20 to 25 minutes depending on size, until richly golden. The bottom should sound fairly hollow when tapped.