Today I’m going to show you how to make these fluffy baked breads, filled with Cheese, Tomato, Parsley and Chorizo.
Recipe for 6 Servings
Preparation time: 1h 30`
Cost per Serving: € 0.82
Pairing: Semi Sweet Red Vermouth
I am a Baker, I have been a baker for years, and not simply because I have a degree or certain studies, but because I enjoy baking. Years ago, when I lived in Villa Maria, I made homemade bread every day, about 20 approximately, and went out to sell it.
Let’s say that among so many breads that I have made, I have been perfecting the right techniques that I made day after day, and at the same time I have experimented a lot, creating many recipes without any type of measurement. (In fact, as I have already told you in the first entry of this Blog, I was always very bad at keeping track of my own recipes, and my homemade breads were no exception, I measured by eye, but always somehow guaranteeing a quality result.)
A Good Recipe
What I want to tell you by this is that, even after having tried, checked, and experimented with different recipes, there have been a limited amount of times that I come up with a recipe that is suitable to enjoy at any given time of day. (It is true, any type of bread meets this requirement) What I mean, is that it is not just a side bread, to accompany a main dish or a base bread to spread a sweet or top a salty preparation as if it were a pizza.
This stuffed bread is a full meal by itself, not like some breads with added ingredients besides the main ingredients of bread which do nothing but flavor an already delicious bread.
But let me tell you, what better than, a base of soft, fluffy and crunchy bread on the outside, with a center filled with melted cheese, a chopped tomato that releases the necessary juice, to keep it moist and yummy, without releasing too much liquid. To this combination, add Parsley which gives it a fresh and herbal touch, and spicy (or sweet) chorizo that ignites the necessary punch.
The wonderful thing about this recipe is not so much about the filling (Although, what can be more Mediterranean than these ingredients? By the way, you can change them easily). What is the main focus to this recipe, is the Bread, and not only the ingredients that make it up, but the fact that they do not form the typical ball of dough, to form homemade bread, but that it is rolled itself, making a Baguette. Finally, the detail of the brushed egg yolk on top, with a little extra virgin olive oil, completes this Artwork, which anyone can make from home. Regardless of previous experience or availability of ingredients.
Ingredients Baguette Bread
- Water ⇒ 500 ml (2 Cups)
- Extra Virgin Olive Oil ⇒ 60 ml (4 Tablespoon)
- Sugar ⇒ 15 gr (1 Tablespoon)
- Salt ⇒ 20 gr (1 Tablespoon)
- Fresh Yeast ⇒ 50 gr (20 gr Dry Yeast)
- All-purpose Wheat Flour ⇒ 700 gr
- Grated Gouda Cheese ⇒ 200 gr
- Spicy Chorizo ⇒ 140 gr
- Tomato ⇒ 300 gr
- Parsley ⇒ 75 gr
1) Dissolve the sugar in the water, and add the extra virgin olive oil, salt and yeast
2) Mix the yeast well with the rest of the ingredients and leave it to activate for a moment
3) Add the flour in small quantities, mixing well with the liquid
4) Let the mixture rest for 5 minutes, and knead for 10 minutes until obtaining a smooth and homogeneous dough
5) Rest the preparation until it doubles in size (Minimum 30 ‘)
6) Divide into 6 or 8 equal portions, and stretch them by flouring the surface well
7) Fill them with what you like the most (I put tomato, cheese, parsley and spicy chorizo)
8) Twist the dough by turning it on its own, and cut off the excess ends
9) Place it on a baking sheet, make light cuts on top, and paint it with egg yolk
10) Cook in an oven without preheating, at 180 ºC for 25 minutes
Step by Step Stuffed Breads
1) Place the ingredients, except the flour, inside the bowl, if the water is a little warm, it will help the elements to integrate better, in addition to quickly activating the yeast, but not too hot, as it would kill the yeast.
2) Add the flour little by little, finely (passing it through a fine sieve, once or twice) mixing it well with the liquid. You can help yourself at first with a spoon, while it integrates.
3) Before starting to knead, let the liquid rest and integrate well with the flour, and in this way the gluten will be activated, which will give the mixture elasticity
4) Begin to knead, after having waited about 5-10 minutes, for about 10 more minutes, until you get a very elastic and smooth dough.
5) Make a bun and let it rest for at least half an hour, until the dough doubles in volume.
6) Knead it for the last time, to deflate the accumulated gas, and separate 6 or 8 equal buns.
1) Cut the tomato into small pieces and season it lightly, then put them in a colander so that they lose the excess liquid.
2) Finely chop parsley, cheese to taste (I used Gouda) and spicy Chorizo.
Preparation of the Stuffed Breads with Chorizo, Tomato and Cheese
2) Wrap the bread in itself, catching the filling, as if it were a rolled cigar.
3) Close it at the ends and cut off the excess (by accumulating them, more loaves can be made).
5) Separate an egg yolk, add a drizzle of olive oil, and with the help of a brush (if you don’t have one, you can help yourself with a fork or spoon), brush lightly the top.
5) Cook them in an oven without preheating, at 180º C for 25 minutes. (After 20 minutes, check every little time, until they are golden browned).
Detailed cost Breakdown -Recipe Baguette Bread Stuffed with Cheese, Tomato and Chorizo
This may be the best bread recipe to make at this time, whether to eat alone, or share with family, partner, friends, etc. The good thing also is that they keep well in the oven and are great to reheat and will most definitely taste amazing just like the first time.
I really don’t get tired of making them, since they are relatively easy and quick to make, or to eat, because they are not heavy if eaten moderately.
Do you dare to do them? Let me know what you think of these in the comments and whether you loved them if you dared to make this delicious stuffed bread!
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