|Preparation : 10 min||Resting : 1 hr 30 min|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 1 rates|
|Download the recipe :|
|Programmes :||accessories :|
|250||g bread flour
|½||sachet easy blend yeast (4g)
|80||g chorizo, diced|
|40||g stoned black olives|
|½||tsp herbes de Provence|
|or mixed herbs|
|1||Put the yeast, the water, the flour and the salt into the metal bowl. Start the BREAD/|
BRIOCHE programme. If the ingredients are not well combined, restart
the programme by pressing Auto.
|2||At the end of the programme, add the chorizo, olives and herbs; run the|
EXPERT programme 20 seconds/speed 6 (without heating).
|3||Place the ball of dough in a floured bowl, cover with a damp cloth and set aside|
in a warm place until it has doubled in size (about 1 hour).
|4||Working with floured hands gently punch down the dough to knock the air out.|
Place the dough on a floured work surface and form a long even cylinder; divide
the dough into 6 equal portions. Roll each portion into a smooth ball. Line* a
baking tray with baking paper. Place the dough balls on it and cover with oiled
clingfilm set aside to rise for 30 minutes in a warm place. Preheat the oven to
240 °C (230 °C fan, gas mark 8/9); fill a roasting pan with water and place in
the bottom of the oven.
|5||Dust the rolls with flour. Just before baking, make a crisscross incision on the top|
of each roll using the wet blade of a very sharp knife. Lower the oven temperature
to 200 °C (190 °C fan, gas mark 5/6) and bake for 20 minutes.
|6||To check if the chorizo and olive bread rolls are cooked, turn them over and tap|
the bottom—they should sound hollow. Cool on a rack.
l made mine with chorizo and sun dried tomatoes, double batch with my dough hook. Easy and tasty. They didn't last long.