Friday, 11 January 2013

Chorizo and cheese bread wreath / Coroa de queijo e chouriço!

500g strong white flour
285g tepid milk
7g instant yeast
2 tbsp olive oil
1 tsp salt
thinly sliced chorizo slices, to taste
sliced cheese, to taste
1 egg, beaten
Place the flour, milk, yeast, olive oil, and salt in the bread machine pan and select the dough cycle.
Preheat the oven to 210ºC and line a sheet pan with parchment paper.
When the cycle is finished, turn the dough onto a floured surface and gently roll and stretch the dough into a rectangle shape.
Lay the slices of chorizo on top of the rectangle, followed by the sliced cheese.
Roll the dough into a long log and join both ends to form a round wreath.
Transfer the dough wreath to the lined sheet pan, brush with the beaten egg all over the loaf and using kitchen scissors, snip into the dough to give it a spiky finish.
Bake the bread in the preheated oven for 8 minutes. Reduce the oven temperature to 190ºC and bake for a further 20 minutes or until golden and the bottom sounds hollow when you tap it.
Remove from the oven and serve hot.
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Um pão absolutamente fantástico, cuja receita veio do Rapa Tachos e que, cá em casa, já foi feito duas vezes e, quer para os adultos, quer para as crianças, é sempre um SUCESSO garantido!!
Obrigada São pelas receitas sempre deliciosas que publicas!
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