Skip to navigation Skip to content
A loaf of tomato and chorizo bread with butter and a knife to the side.

Smoky tomato bread with chorizo

Read reviews
3.235 stars based on 17 ratings

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

Key Information

  • Prep:
  • Bake:
  • Loaves:1
  • Skill level:easy

Membership sign up

Membership-sign-up[1] Sign up


Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

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

    Ingredients for this step

  2. Classic mode Step 2

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

    Ingredients for this step

    • 3tbsp 3tbsp Tomato purée
    • 3tbsp 3tbsp Sunflower oil
    • 225ml 7⅝ fl oz Warm water
  3. Classic mode Step 3

    Turn onto a floured surface and knead for 10 minutes.

  4. Classic mode Step 4

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

  5. Classic mode 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. Classic mode 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. Classic mode Step 7

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