Pork Rind Bread (Pão de Torresmo)

In a bowl, combine the all-purpose flour, sugar, and yeast.

Add the creamy margarine and thoroughly mix the dry ingredients with the margarine.

Add the warm water, starting to mix with a spoon and finishing by hand.

Incorporate the salt into the dough, mixing completely.

Transfer the dough to a floured countertop and knead for approximately 5 minutes until a smooth texture is achieved.

Form a ball with the dough and return it to the bowl. Cover with a cloth and let it rest until it doubles in volume, which takes about thirty minutes.

Remove the dough from the bowl and place it on a previously floured surface. Roll it out into a rectangular shape using a rolling pin.

Spread the chopped pork rinds evenly over the surface of the rolled-out dough.

Roll the dough up tightly and place it in a baking pan that has been greased and floured.

Allow the bread to rise again for 1 hour.

Bake the bread in a preheated oven at 200°C (392°F) for about 40 minutes, or until golden brown and soft in texture.