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55Total Time
20Prep Time
35Bake Time

Tomato and Chorizo Bread

4 Reviews

About the bake

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

55Total Time
20Prep Time
35Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

    Turn onto a floured surface and knead for 10 minutes.

  4. Step 4:

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

  5. 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).

  6. 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).

  7. Step 7:

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


    • 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

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