Vegan Chorizo Bread
INGREDIENTS
- 500 g Plain flour
- 1 tsp Sugar
- 1 sachet Dried yeast (I used Fermipan)
- 2 tbsp Vegetable oil
- 3 Vegan chorizos (I used AlterVego)
- 1 tsp Salt
- 200 ml Warm water
- Flour, for dusting
INSTRUCTIONS
- 1 In a large bowl, combine the flour, salt, sugar and dried yeast. Mix well with a spoon.
- 2 Add the oil and mix with your hands. Add the warm water a little at a time, working it in until a dough starts to form.
- 3 Dust the work surface with a little flour. Turn the dough out and knead for about 5 minutes, until elastic. If it is very stiff, wet your hands and keep kneading.
- 4 Stretch a little of the dough with the palms of your hands. If it doesn't tear easily, it is ready. If it tears, wet your hands again and knead until it has some stretch.
- 5 Shape the dough into a ball. Flour the bowl you used before and put the ball back in it. Mark a cross on top with your hand. Cover with cling film and a cloth on top. Leave to rest for 1 hour, until doubled in size.
- 6 While the dough rises, peel the chorizos and cut them into very thin rounds.
- 7 Once risen, flour the work surface and place the dough on it. Press lightly to knock out the air. Shape it into a log and divide it into equal pieces to make the rolls.
- 8 Roll each piece out into a thin rectangle. Spread the chorizo over the dough, leaving a clear border all round. Close it like an envelope: first fold the sides into the centre, one over the other, then fold the ends into triangles and bring them over the top, making a well-sealed rectangle.
- 9 Place the rolls, folds down, on a tray lined with baking paper. Make diagonal cuts across the top with a sharp knife. Cover with a cloth and leave to rest for at least 1 hour.
- 10 Preheat the oven to 200°C. Bake for 20 to 25 minutes, until the rolls are golden. Keep an eye on them so they don't dry out.
