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Below are the ingridients that are needed to produce a perfect Mozzarella and chorizo tear and share bread:
- Provide 500 g of strong white bread flour.
- Prepare 1 tsp of salt.
- Take 300 ml of water.
- Use 7 g of sachet of yeast.
- Prepare 125 g of Mozzarella.
- Get 75 g of Chorizo.
- Provide of Oil.
- Prepare of Rosemary.
Ready with the ingridients? Below are the procedures on serving Mozzarella and chorizo tear and share bread:
- Preheat the oven to 190°C.
- In a large bowl place the flour and salt and create a well in the middle.
- Mix together yeast with lukewarm water and then gradually add to the dry ingredients bringing it together with your hands to make a ball.
- Dust a surface with flour and then knead the dough for around 10 minutes.
- Put back in the bowl and cover with a damp tea towel, allowing it to prove for hour.
- Whilst proving, slice the mozzarella and dice the chorizo (fry off the chorizo a little in a pan).
- Divide the proved dough into four and then roll individually into circles, top two of the doughs with mozzarella and chorizo.
- Next place the two doughs without toppings on top of each of the topped dough (for all recipe steps that follow repeat for each of the two doughs).
- Using a knife slice from near the centre to the edge to create segments.
- Twist each segment over itself.
- Cover with a damp cloth and allow to prove for another hour.
- Drizzle with a little oil and rosemary and then cook in a preheated oven for around 25 minutes or until golden brown.
Tap for the full Waitrose & Partners recipe. This Cheesy Garlic Pull-Apart Bread is stuffed with mozzarella cheese and coated in herb butter. Crazy good as a side dish, or dipped in marinara for a meal! Melting mozzarella, hot chorizo and baby spinach leaves in a baguette: sandwiches don't get better than this. Spoon the chorizo and mozzarella into the baguette, then spoon the juices from the pan over the top.
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