Savory Chorizo Cheese Bread

Photo by Carol Sternkopf
Photo by Carol Sternkopf
Photo by Carol Sternkopf
Photo by Carol Sternkopf
Photo by Carol Sternkopf
Photo by Carol Sternkopf

March 22 2012

By Lisa Glickman
Contributing Writer




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Savory Chorizo Cheese Bread

Makes one 8-inch roll

Ingredients:

1/3 cup whole milk

1/3 cup water

2 tablespoons unsalted butter

1 envelope active dry yeast

2 eggs

1 ¾ cup all-purpose flour

1 tablespoon sugar

½ teaspoon baking soda

¼ teaspoon salt

1 ¼ cups grated Tillamook cheddar cheese

½ cup grated Tumalo Farms Fenacho

1 cup finely chopped Spanish chorizo

2 green onions, finely chopped

2 tablespoons sunflower seeds

1 teaspoon poppy seeds

 

Directions:

Heat milk, water and butter in a small saucepan until warm (100 to 110 degrees). Pour into work bowl of standing mixer and add yeast. Stir and let rest for five minutes. The mixture will not foam very much, but if your yeast is fresh and the water is not too hot, it's still OK. Beat in eggs one at a time.

Combine flour, sugar, baking soda and salt. Add to liquid mixture and beat on slow speed for two minutes. Combine cheddar cheese, Fenacho cheese, chorizo and green onions in a bowl. Reserve one third of the mixture in another bowl. Stir remaining cheese mixture into batter. Pour into greased 8-inch round cake pan. Sprinkle with poppy seeds and sunflower seeds. Cover with large bowl and let rise until doubled, 40-50 minutes. Bake bread in preheated 375°F degree oven for twenty minutes. Remove from oven and sprinkle remaining cheese mixture over bread. Return to oven and bake additional five to 10 minutes until well browned. Serve warm.

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