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Chorizo and Manchego Bread

March 7, 2012

A yummy weekend bread that won’t stay around long!

425g self-raising flour
1 tsp baking powder
1/2 tsp salt
150g strong Manchego Cheese, grated, plus 10g for the top; any strong hard cheese will work
1/2 bunch of chives, finely chopped
Black pepper
1 tsp paprika
1 tsp mustard powder
50g chorizo sausage, skinned and finely chopped
200-225ml water

Preheat the oven to 200C/gas mark 6.
Put all the ingredients, except the 10g of cheese and the water, into a large bowl.
Mix well together and then add enough water to make a soft, but not sticky, dough.
Remove the dough from the bowl and shape into a ball.
Place on a floured baking tray.
Flatten it slightly, to aid cooking.
Using a sharp knife, slash the top 3 times making sure the cuts go at least half way down through the dough.
Sprinkle over the remaining cheese.

Spray some water into the oven then place the bread on the middle shelf.
Bake for 35-45 minutes until it smells cooked and is a deep golden brown.

Remove from the oven and leave to cool. Serve with lots of melted butter.

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