Sausage makes a tasty addition to bread, as demonstrated by this classic recipe. In fact, this type of bread is borne out of frugality, when home cooks were trying to stretch the meat to feed the family, and the ingredients for the dough were among the only items in steady supply. But today these savory breads are considered a delicacy, thanks to the yeast in the dough (which will have your kitchen smelling amazing as it rises and then when the bread is baking).
- 100 grams water
- 25 grams olive oil
- 1 pinch salt
- 200 grams bread flour
- 1 packet yeast
- 1 chorizo sausage (cured, thinly sliced)
- In a large bowl, combine water, olive oil, and salt.
- Add flour and yeast.
- Knead until dough no longer sticks to hands and form a ball.
- Cover bowl with plastic wrap or a large dish towel and let rise in a warm, dry place until doubled in volume, about 2 hours.
- Preheat the oven to 220°C (approximately 425°F).
- Sprinkle your work surface with flour.
- Divide dough into four equal parts.
- If dough is sticky, dust tops with flour.
- Roll out with a rolling pin until dough reaches desired thickness.
- Make four rectangles and evenly arrange sliced chorizo in rows with curled side down.
- Roll up dough and carefully seal the ends.
- Line a baking dish with parchment paper and dust with flour.
- Let rolls rest for a few minutes before baking.
- Bake in preheated oven for about 20 minutes or until cooked through.