Friday, 25 May 2012

# 216 Bread with chorizo

The other day while preparing to bake some baps I remembered I had a few slices of chorizo in the fridge and decided to make bread with chorizo.

This is a type of bread very much appreciated in Portugal, in fact if you've been to Portugal in the Summer and especially if you've travelled anywhere in this part of the country there's a chance you might've seen people selling bread with chorizo on the side of the road. The ones I've seen usually had a van equipped with a small wood fired oven where batches of bread with chorizo are baked throughout the day. Some bakeries also sell this type of bread on certain days.

The chorizo I use is the sliced one like this, I buy mine from ASDA in packets of continental meats or tapas selection. Alternatively you can buy a chorizo sausage and slice it yourself at home. I like the slices to be as thin as possible to make it easier to roll the bread.

But enough talk, let's move on to how you make it.

Bread with chorizo

Start by making a bread dough in the bread machine or by hand, I use this recipe for baps.

When the dough cycle is finished, remove the dough from the bread pan and on to a lightly floured surface. Divide into portions, about 10 for smaller loaves or less for bigger ones.

Lightly flour a rolling pin and roll out each piece of dough into a rectangle, place 3 or 4 slices of chorizo along the middle and roll the dough lenghtwise into a sort of sausage shape.

Place on a baking tray lined with baking parchment, cover with a clean tea towel and prove in a warm place for about 30-40 minutes. Preheat the oven to 180 ºC, gas mark 5 and bake the bread for about 20 to 30 minutes or until risen and golden brown.

These can be eaten hot or at room temperature, they're also perfect to take on a picnic or to serve at barbecues sliced and arranged on a platter.