Posts

Showing posts from May, 2015

Chorizo & Caramelised Onion Bread

Image
This is a favourite of my kids, great for school lunches and a general crowd pleaser. You can make one or two large loaves, or six to eight small ones. I prefer to leave the dough overnight in my fridge to prove, however you can just let it rest for 2 hours if you don't want to wait. Leaving it overnight improves the flavour and adds a degree of light chewiness to the finished bread, almost like an Italian ciabatta. These can be frozen and consumed at a later time, reheated or at room temperature.  Ingredients For the dough 600gms strong plain white flour 2 x 7gm packets dried yeast 400ml warm water 20ml extra virgin olive oil 30ml milk extra flour on hand for kneading and dusting For the stuffing 2 x Chorizo sausages, diced 4 onions, roughly chopped 2 Tbs fresh thyme leaves 1 Tbs olive oil (not extra virgin) for frying Salt and pepper to taste Method Pour the warm water into a small bowl or jug and add the yeast. Stir thoroughly