Smoky tomato bread with chorizo - recipe

Ingredients

Recipe , Chorizo , Bread , Tomato , Hand baked bread

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1
Put the chorizo, onion flakes, sugar, salt paprika, flours and yeast into a bowl and mix together

For this step you'll need:
- 50g Chorizo sausage finely diced
- 3 tbsp Dried onion flakes
- 2 tbsp Unrefined golden granulated sugar
- 1½tsp Salt
- 1tsp Smoked paprika
- 300g Very strong white bread flour
- 150g Very strong wholemeal bread flour
- 1 Easy bake yeast sachet (7g)
2
Mix to a soft dough with the tomato puree, oil and water.

For this step you'll need:
- 3 tbsp Tomato puree
- 3 tbsp Sunflower oil
- 225ml Warm water
3

Turn onto a floured surface and knead for 10 minutes.
4

Shape as desired and put into an appropriate greased tin - we used a 2lb loaf tin.
5

Cover with lightly greased cling film and leave to prove in a warm place until doubled in size. Meanwhile preheat the oven to 220°C (fan 200°C, gas mark 7).
6

Once proved place the loaf in the pre-heated oven, immediately reducing the temperature to 200°C (fan 180°C, gas mark 6).
7

Bake for 30-35 mins or until the loaf sounds hollow when the bottom is tapped. Leave to cool and enjoy.

⇐ Soda bread

Seed and grain bread rolls ⇒