Chorizo and sunblush tomato loaves - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Medium
Ingredients
- 500 g Strong white bread flour sifted
- 1½ tsp Salt
- 1 tsp Unrefined golden granulated sugar
- 15 ml Vegetable oil
- 7 g Easy bake yeast
- 300 ml Warm water
- 100 g Chorizo sausage ready to eat, diced
- 2 tbsp Sunblush tomatoes drained and diced
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1
Place the flour into a large bowl. Stir in the salt, sugar, yeast and oil. Add the warm water and mix to form a soft dough.
For this step you'll need:
- 500g Strong white bread flour sifted
- 1½tsp Salt
- 1tsp Unrefined golden granulated sugar
- 7g Easy bake yeast
- 15ml Vegetable oil
- 300ml Warm water
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2
Knead the dough on a lightly floured surface for up to 10 minutes until a smooth and elastic dough if formed.
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3
Shape the dough and place in a lightly greased bowl. Cover and leave to rise for about 45 minutes in a warm place until the dough has doubled in size.
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4
Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6).
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5
Knock the dough on to a lightly floured surface and add the chopped chorizo and tomatoes. Knead and mix for a further 10 minutes.
For this step you'll need:
- 100g Chorizo sausage ready to eat, diced
- 2 tbsp Sunblush tomatoes drained and diced
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6
Divide into 80g portions and roll into balls. Place on baking sheets with plenty of space between them. Leave in a warm place to rise for 30 minutes. Bake the rolls for 20 minutes or until they sound hollow when tapped on the bottom.