Baking is fun! Bread is gooooood. Chorizo spices up life. Chorizo bread rings like a Sunday lunch at my in-laws. Near their house, there is this fabulous bakery that sells a lot of “flavored” breads. On many occasions when we eat at their place for lunch, they’d come and pick us up right after buying these Chorizo Baguettes. The breads smell in the car, eyeing directly at me as I’m often seated right next to them on the back seat, and really it’s only because I’m polite with my father-in-law that I don’t give in temptation to just tear a piece apart and eat it before arriving home.
Chorizo bread is good just on its own as an apetizer. It also goes great with my tomato and basil pasta with Mascarpone, or with tomato and mozzarella pasta al forno, especially if you like a little spice. It goes with strong or lighter cheeses, and of course with red wine too. It goes with a vegetarian dish when you don’t have any meat to cook along, and when the bread absorbs the veggies juices too in the end, you’ll see, how it creates a super flavorful mouthful of goodness… Yes, you’ll see…
INGREDIENTS (4 small breads)
- 250 grams of flour
- 150 ml of lukewarm water
- 1 bag of dry yeast (8 grams)
- 1 tsp of sugar
- 1 tsp of salt
- 2 tbsp of oil
- 125 grams of spicy chorizo
- Prepare the yeast so that bacterias develop before you get started. Warm up a little bit the water in a small bowl till it gets lukewarm. Do not overheat it otherwise the yeast will die. Put the yeast in the water and add the sugar. Gently mix to combine, and cover with a dry kitchen towel for 5 minutes.
- In a mixing bowl, combine the ingredients in the following order. The yeast mixture, the oil, the flour, then the salt.
- Knead for about 10 minutes.
- Cut the chorizo in small pieces.
- Line a baking sheet on a baguette baking tray if you have one, or directly on the oven baking tray.
- Divide the dough in 4.
- Take one dough ball and about one quarter of the chorizo pieces, then start rolling a mini baguette. Directly put it on the tray.
- Repeat with the other 3 dough ball and the rest of the chorizo.
- Cover the tray with a kitchen towel and let rise for at least an hour to 75 minutes.
- Preheat the oven at 240 degrees Celsius.
- With a brush or the tip of your fingers, slightly wet the top of the bread with a bit of water.
- Put the bread in the oven. Once it’s in, immediately turn down the temperature from 240 to 210 degrees (thermostat 8 down to therm. 7) without leaving the door open. Bake the bread for 15 to 20 minutes, and let the temperature go from 240 to 210 degrees while baking.
Created and Written by Sophie Rebibo-Halimi. © 2017 All Rights Reserved.