Method
Step 1:
Put the chorizo, onion flakes, sugar, salt paprika, flours and yeast into a bowl and mix together
Step 2:
Mix to a soft dough with the tomato puree, oil and water.
Step 3:
Turn onto a floured surface and knead for 10 minutes.
Step 4:
Shape as desired and put into an appropriate greased tin - we used a 2lb loaf tin.
Step 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).
Step 6:
Once proved place the loaf in the pre-heated oven, immediately reducing the temperature to 200°C (fan 180°C, gas mark 6).
Step 7:
Bake for 30-35 mins or until the loaf sounds hollow when the bottom is tapped. Leave to cool and enjoy.
Ingredients
- 50g Chorizo sausage (finely diced)
- 3 tbsp Dried onion flakes
- 1.5 tsp Salt
- 2 tbsp Unrefined golden granulated sugar
- 1 tsp Smoked paprika
- 1 Easy bake yeast sachet ((7g))
- 150g Very strong wholemeal bread flour
- 300g Very strong white bread flour
- 225ml Warm water
- 3 tbsp Tomato purée
- 3 tbsp Sunflower oil
Recipe Reviews
lovely recipe its my new go to bread
Love this recipe but I also leave out the onion..turns out super soft and tasty
Way too much onion - totally overpowering and nowhere near enough chorizo.
A tasty little loaf. I omitted the onion flakes as I felt there were enough strong flavour without them. I also halved the sugar and just used white granulated as that was what I had to hand. Lovely with some nice cheddar. I'll be making this again.
Ingredients
- 50g Chorizo sausage (finely diced)
- 3 tbsp Dried onion flakes
- 1.5 tsp Salt
- 2 tbsp Unrefined golden granulated sugar
- 1 tsp Smoked paprika
- 1 Easy bake yeast sachet ((7g))
- 150g Very strong wholemeal bread flour
- 300g Very strong white bread flour
- 225ml Warm water
- 3 tbsp Tomato purée
- 3 tbsp Sunflower oil