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Cheese, chorizo & chilli bread

Method

  • Mix the yeast with the tepid water and set aside for 10 mins. 
  • In another bowl, mix the chillies, spring onions, 500 gm flour, cheese, sambel, sugar, salt and oil until well combined. Add the yeast mixture and mix well (adding a little more flour if the dough is too sticky and a little more water if too dry). Then knead with your hands and put in a large, lightly oiled bowl. Cover with plastic wrap and set aside in a warm place until doubled in size.
  • When ready, add chorizo with a little more flour if needed. Knead well, put in a lightly oiled springform cake tin (or bread tin), cover with plastic wrap and set aside until almost doubled again.
  • Preheat oven to 180°C fan forced (200°C normal).
  • Beat the egg with the milk. Then brush the top of the bread with the egg wash and cook in the oven for about 30-40 mins until hollow when the base is tapped with your knuckle.
  • Slice and serve warm with good butter on the side.

Ingredients

  • 15 gm dried yeast
  • 400 ml tepid water
  • 4 small red chillies, seeded & finely sliced
  • 4 spring (green) onions, finely sliced
  • 500+ gm plain flour
  • 240 gm grated tasty cheese
  • 1 tbsp sambel oelek (or any chilli paste)
  • ½ tspn sugar
  • 2 tspn sea salt
  • 1 tbsp olive oil
  • olive oil spray
  • 250 gm chorizo sausage, skinned & diced
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm