Here's another delicious bread from the none bread maker in the house...me! I made this chorizo bread recipe for the first time in our Thermomix at the weekend...and I'll definitely be making them again. It was a really easy dough to work with - it wasn't wet or sticky, and the breads were very quick to bake in the oven. Actually, the whole process was pretty quick for being a bread recipe - the proving didn't take too long at all.
The end result was six delicious breads with a lovely texture and crust with chorizo pieces through 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
- Enjoy as a side with homemade soup, pasta, and rice dishes - the links to our recipes are below.
- We also enjoyed them as a sandwich with some chicken mayonnaise inside them.
- If you're not a fan of chorizo, leave it out. These breads would also be delicious without it.
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Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 360 g water, plus extra for oven
- 2 tsp dried yeast
- 550 g strong white bread flour, plus extra for dusting
- 1 tsp fine sea salt
- 220 g chorizo, sliced (5 mm)
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Instructions
- Place the water and yeast in the mixing bowl then heat 1 minute/37°C/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 250°C 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 tops of rolls 3 times with a knife then bake for 10-12 minutes (250°C) until browned.
- Serve hot or cold (see Tips).
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 37°C) – 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 250°C 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 tops of rolls 3 times with a knife then bake for 10-12 minutes (250°C) until browned.
- Serve hot or cold (see Tips).
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Chorizo Bread (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 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 sliced (5 mm)
Instructions
- Place the water and yeast in the mixing bowl then heat 1 minute/37°C/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 250°C 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 tops of rolls 3 times with a knife then bake for 10-12 minutes (250°C) until browned.
- Serve hot or cold (see Notes).
Notes
- Enjoy as a side with homemade soup, pasta, and rice dishes - the links to our recipes are below.
- We also enjoyed them as a sandwich with some chicken mayonnaise inside them.
- If you're not a fan of chorizo, leave it out. These breads would also be delicious without it.
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