Tomato and Chorizo Bread

  • Total Time

    55m
    • Prep Time

      20m
    • Bake Time

      35m
  • Makes

    1

  • Skill Level

    Easy
  • 1 Review

    4 star rating

A delightful colour from the tomato and little surprises of heat and spice from the chorizo!

Method

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

  2. Mix to a soft dough with the tomato puree, oil and 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.

Let's Bake

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Reviews

  1. 4 star rating

    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.

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Recipe Alternatives

Cannoli

  • Total

    1h 30m
  • Serves

    36
  • Skill

    Intermediate
  • Diet

Rating

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