This easy chorizo bread made in the Thermomix with smoky chorizo are delicious, individual savoury loaves, that are perfect for sandwiches or as a side to soups, pasta and rice dishes!
The dough is really easy to work with - it's not wet or sticky, and the breads are very quick to bake in the oven. Actually, the whole process is pretty quick for being a bread recipe - the proving doesn't take too long at all.
The end result is six delicious breads with a lovely texture and crust with chorizo slices inside them.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Chorizo - if you're not a fan, this chorizo bread made in the Thermomix will still be delicious without it, as plain loaves.
- Vegetarian option - use vegetarian or plant-based chorizo.
- Cheese addition - you could try adding grated cheddar, parmesan or manchego to the dough for an extra savoury flavour.
- Herbs and spices - adding fresh herbs like rosemary, thyme or parsley will enhance the flavour and create fragrant loaves. You could also add a sprinkle of smoked paprika or chilli flakes for an extra kick that will compliment the chorizo's smoky flavour.
- Add veggies - try adding chopped roasted red peppers, black olives or sun dried tomatoes to the dough for added flavour, colour and texture.
FREQUENTLY ASKED QUESTIONS
Yes - you can use other types of smoked or spiced sausages like pepperoni or salami for a similar flavour profile. Alternatively, you could try mild sausage or vegetarian sausage for a different flavour.
To get a good rise, make sure your yeast is fresh and that you let the dough rest in a warm, draft-free spot for the first and second rises. You can also proof the dough in the oven with the light on to create a warm environment.
Yes - if you don’t have a Thermomix, you can mix the dough by hand or with a stand mixer. Knead the dough until it’s smooth and elastic, then follow the rest of the recipe for rising and baking. See also the Non-Thermomix Instructions below.
Chorizo bread stays fresh for up to 2 to 3 days at room temperature if stored in an airtight container or wrapped tightly in cling film. For longer storage, freeze it and reheat when ready to eat.
Yes - you can freeze chorizo bread. Allow it to cool completely, wrap it tightly in cling film and tin foil, and freeze for up to 3 months. Thaw at room temperature and warm in the oven before serving.
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How to make this Chorizo Bread with or without a Thermomix
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 360g water, plus extra for oven
- 2 tsp dried yeast
- 550g strong white bread flour, plus extra for dusting
- 1 tsp fine sea salt
- 220g chorizo (from a chorizo ring, which is cured), sliced (5mm) (see Tips)
Instructions
- Place the water and yeast in the mixing bowl then heat 1 minute/37C/speed 1.
- Add the flour and salt then knead for 2 minutes. Transfer to a bowl and leave to rise until doubled in size (approx. 40 minutes).
- After this time, preheat the oven to 250C fan and dust a baking tray with flour.
- On a floured surface, divide the dough into 6 equal-sized pieces and roll each into a rectangle. Divide the chorizo between the dough rectangles, placing it in the centre of each, then wrap them into little rolls. Place them on the prepared tray and leave to rise for a further 20 minutes.
- Place a baking dish filled with water in the bottom of the oven. Slash the tops of the rolls 3 times with a knife then bake for 10 to 12 minutes, until browned.
- Serve hot or cold.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a jug and large bowl or stand (food) mixer. My suggestions are as follows:
- Place the water and yeast in a jug – note: the water needs to be lukewarm (around 37C) – stir to mix then leave to stand for 1 minute.
- If using a stand (food) mixer, pour in the yeast mixture and then add the flour and salt, then knead for 2 minutes. If kneading by hand, knead for 10 minutes. Transfer the dough to a bowl, leave to rise until doubled in size (approx. 40 minutes).
- After this time, preheat the oven to 250C fan and dust a baking tray with flour.
- On a floured surface, divide the dough into 6 equal-sized pieces and roll each into a rectangle. Divide the chorizo between the dough rectangles, placing it in the centre of each, then wrap them into little rolls. Place them on the prepared tray and leave to rise for a further 20 minutes.
- Place a baking dish filled with water in the bottom of the oven. Slash the tops of the rolls 3 times with a knife then bake for 10 to 12 minutes, until browned.
- Serve hot or cold.
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Chorizo Bread (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 360 g (1 ½ cups) water plus extra for oven
- 2 tsp dried yeast
- 550 g (2 ⅓ cups) strong white bread flour plus extra for dusting
- 1 tsp fine sea salt
- 220 g (7.8 oz) chorizo (from a chorizo ring, which is cured) sliced (5 mm) (see Notes)
Instructions
- Place the water and yeast in the mixing bowl then heat 1 minute/37C/speed 1.
- Add the flour and salt then knead 2 minutes. Transfer to a bowl and leave to rise until doubled in size (approx. 40 minutes).
- After this time, preheat the oven to 250C fan and dust a baking tray with flour.
- On a floured surface, divide the dough into 6 equal-sized pieces and roll each into a rectangle. Divide the chorizo between the dough rectangles, placing in the centre of each, then wrap into little rolls. Place them on the prepared tray and leave to rise for a further 20 minutes.
- Place a baking dish filled with water in the bottom of the oven. Slash the tops of the rolls 3 times with a knife then bake for 10 to 12 minutes, until browned.
- Serve hot or cold.
Notes
-
- Chorizo - if you're not a fan, this chorizo bread made in the Thermomix will still be delicious without it, as plain loaves.
- Vegetarian option - use vegetarian or plant-based chorizo.
- Cheese addition - you could try adding grated cheddar, parmesan or manchego to the dough for an extra savoury flavour.
- Herbs and spices - adding fresh herbs like rosemary, thyme or parsley will enhance the flavour and create fragrant loaves. You could also add a sprinkle of smoked paprika or chilli flakes for an extra kick that will compliment the chorizo's smoky flavour.
- Add veggies - try adding chopped roasted red peppers, black olives or sun dried tomatoes to the dough for added flavour, colour and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Irwin Friesen says
I have a question. Should the chorizo be precooked or raw?
Deborah says
Thanks for your question - the chorizo is from a ring, which is cured rather than cooking chorizo. I have updated the ingredients list so that it's clearer.