Parmesan Cheese and Chorizo with
Red Peppercorns and Olive Oil
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1 tsp
Fast Action Easy Bake Yeast- 300g Strong White Flour
- 300g Wholemeal Flour
- 1 tsp Sugar
- 50ml Spanish Extra Virgin Olive Oil
- 1 tsp Salt
- 1 tsp Red Peppercorns, lightly crushed
- 100g Parmigiano Reggiano Cheese, grated
- 50g Chorizo, chopped
- 350 ml Water
1. Lightly sprinkle chopped chorizo with flour and place in nut/raisin dispenser.
2. Place remaining ingredients into the pan by following your manufacturers’ instructions regarding the order of liquid/dry ingredients.
3. Set your machine to the basic/normal raisin setting, medium crust.
If you do not have a nut/raisin dispenser when the machine indicates (with a beeping sound), add the chopped chorizo and close the lid
Recipe by Charles M Smith (Regional Winning Recipe Scotland, 2004 Carrs Breadmaker Awards)
