Chorizo bread
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Chorizo bread
  Bread  
Last updated 6/12/2012 12:58:18 AM. Recipe ID 21035. Report a problem with this recipe.
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      Title: Chorizo bread
 Categories: E., Breads
      Yield: 1 Servings
 
      1 tb Olive oil
    1/2 lb Chorizo, chopped
      1 c  Chopped onions
      1 tb Chopped garlic
           Salt and pepper
      1    Recipe Basic Bread Dough for
           Stuffed Bread (see above
           Recipe)
      1    Egg, lightly beaten with 1
        ts Water, for egg wash
 
  Grease a baking sheet.  In a skillet heat oil over medium-high heat.
  Add chorizo, onions and garlic and cook, stirring, until chorizo is
  browned and onion is tender, about 8 minutes.  Transfer to a small
  bowl and let cool completely.  Taste and adjust seasoning with salt
  and pepper, if needed.
  
  On a lightly-floured work surface, stretch bread dough into a rough
  circle. Using a strainer, drain any excess fat from chorizo mixture,
  then mound in center of dough.  Pull sides of bread up over sausage
  to completely enclose, squeezing out any air pockets.  Pinch edges
  together to seal. Knead lightly to distribute chorizo evenly
  throughout loaf and form into a round peasant shape.  Transfer to
  baking sheet, seam-side down, and let rise until doubled, about 40
  minutes.
  
  Preheat oven to 400 degree F. Using a razor or serrated knife, cut a
  shallow "X" in center of dough, and brush with egg wash.  Bake bread
  until brown and firm, about 30 minutes.  Let bread cool in pan on a
  rack 20 minutes, then turn out and let cool.  Serve warm or at room
  temperature.
 




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Recipe ID 21035 (Apr 03, 2005)

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