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The Fast Way to Producing Yummy Mozzarella and chorizo tear and share bread

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Mozzarella and chorizo tear and share bread

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Below are the ingridients that are needed to produce a perfect Mozzarella and chorizo tear and share bread:

  1. Provide 500 g of strong white bread flour.
  2. Prepare 1 tsp of salt.
  3. Take 300 ml of water.
  4. Use 7 g of sachet of yeast.
  5. Prepare 125 g of Mozzarella.
  6. Get 75 g of Chorizo.
  7. Provide of Oil.
  8. Prepare of Rosemary.

Ready with the ingridients? Below are the procedures on serving Mozzarella and chorizo tear and share bread:

  1. Preheat the oven to 190°C.
  2. In a large bowl place the flour and salt and create a well in the middle.
  3. Mix together yeast with lukewarm water and then gradually add to the dry ingredients bringing it together with your hands to make a ball.
  4. Dust a surface with flour and then knead the dough for around 10 minutes.
  5. Put back in the bowl and cover with a damp tea towel, allowing it to prove for hour.
  6. Whilst proving, slice the mozzarella and dice the chorizo (fry off the chorizo a little in a pan).
  7. Divide the proved dough into four and then roll individually into circles, top two of the doughs with mozzarella and chorizo.
  8. 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).
  9. Using a knife slice from near the centre to the edge to create segments.
  10. Twist each segment over itself.
  11. Cover with a damp cloth and allow to prove for another hour.
  12. 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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