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Parmesan Cheese and Chorizo with Red Peppercorns and Olive Oil

Finalist of The 2004 Carrs Breadmaker Awards

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Ingredients

• 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

Method

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)

Sit back and enjoy!

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