Cooking time: 25 to 30 mins | Total Time: 1h 30 mins | Serves: 6-8
INGREDIENTS:
- 500 g of wheat flour
- 10 g dry baker's yeast
- 2 tbsp oil
- 1 tsp of salt
- 1 tsp sugar (tea)
- 200 ml of warm water
- 200 g of beef chorizo
PREPARATION:
For the dough: add the flour to a bowl and make a well in the middle. Add the dry baker's yeast, sugar, oil and warm water. Mix all the ingredients well, add the salt and beat vigorously. Sprinkle a table with flour and knead everything until it forms an elastic ball of dough. Place the dough in a bowl sprinkled with flour, cover and let it rise for 30 minutes or until it doubles in size.
Cut the chorizo into thin slices and set aside.
On a table sprinkled with flour, roll out the dough. Cut the dough in half and then into 6 equal parts. Make fist-sized balls. In one of the balls, make the first bread. Stretch the dough, place the chorizo on top, coat the edges with water, roll up and seal the dough.
Place each loaf on a baking tray lined with parchment paper. Sprinkle with flour and make three cuts in each loaf. Let it rise for about 1 hour.
Place in a preheated oven at 180ºC for approximately 25 to 30 minutes, or until cooked.
