Chorizo-olive bread rolls (XL Dough Hook)
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Preparation : 10 min
Cooking : 20 min
Total time : 2 h Rest : 1 h 30
12 people
500 g of bread flour
8 g of fresh baker's yeast
8 g of salt
360 ml of water
160 g of chorizo
80 g of black olives
2 tsp of dried mixed herbs
Associated products
Tips
The result may vary depending on the flour used. You can make a variant of this recipe by replacing the chorizo with 160g of Italian ham and replacing the olives with 100 g of roughly chopped sundried tomatoes.
RECIPE STEPS
1
Put the ingredients into the metal bowl and run the program.
- 500 g of bread flour
- 8 g of salt
- 360 ml of water
- 8 g of fresh baker's yeast
XL Dough hook
04:00 / 13 /
2
Pit and roughly chop the olives. Finely dice the chorizo.
Add them to the dough with the herbs and run the program.
- 160 g of chorizo
- 80 g of black olives
- 2 tsp of dried mixed herbs
Expert
00:20 / 6 / __°C
3
Flour your hands. Roll the dough into a ball before placing it into a floured bowl.
Cover it with a damp cloth to leave to rise for 1 hour.
4
At the end of the first rise, flour your hands and gently punch down the dough to knock the air out.
Place the dough on a floured work surface and form a long even cylinder.
Divide the dough into 12 equal portions.
5
Roll each portion into a smooth ball and lightly flour them again.
Line a baking tray with baking paper. Place the dough balls on it and set aside to rise for 30 minutes.
6
Heat the oven to 240°C.
Fill a roasting pan with water and place in the bottom of the oven.
7
Before baking, score the rolls with the blade of a very sharp and slightly wet knife.
8
Lower the temperature to 200°C and bake for 20 minutes.
9
To check if cooked, turn the rolls over and tap the bottom; they should sound hollow.
When they are cooked, cool on a rack.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
