Baking, Bread, Chef, Cookery Classes, Cooking, entertaining, Food

Tear & Share Bread

You know the feeling when friends drop in unexpectedly and you hear yourself saying ‘you must stay for lunch/dinner’ all the while doing a frantic mental search of your fridge and thinking ‘what on earth can I serve’ ?

Well worry no more – with a few staples in your fridge and pantry you can rustle up this quick savoury bread in about 20 minutes. Throw a salad together while it’s cooking and Voilá! your friends will think you are a true Domestic God/Goddess

This recipe takes traditional Irish soda bread and transforms it into a focaccia/pizza cross. It may sound strange but so far the reaction has been very positive!

Try it and let me know what you think 🙂

Chorizo and Pesto Tear & Share Bread

What you need:

  • cooking chorizo – sliced into discs (about 1/4 of a full chorizo sausage)
  • 450g spelt flour (you can also use plain flour)
  • 1tsp. salt
  • 1 tsp. bread soda
  • 340-400 ml buttermilk
  • 2-3 tbsp. pesto
  • Suggested toppings:
    • sundried tomatoes
    • roast peppers
    • mozzarella balls
    • grated cheese
    • olives

What you do:

  • Preheat oven to Fan 220ºC *
  • Fry off your chorizo slices until crisp . Set aside and reserve the lovely spicy oil for drizzling over your bread.
  • Mix all dry ingredients in large bowl, making sure that you sieve in the bread soda.
  • Stir in a tbsp. of pesto. Then make a well in the centre and pour in most of the buttermilk at once. The exact amount of buttermilk can vary, even according to the weather!
  • Stir in the liquid until completely mixed but be very careful not to overmix. You want a nice soft (but not too wet) dough.
  • Roll out your dough on a sheet of baking parchment that fits your baking tray.
  • Then go to town with your toppings – stick your crisp chorizo into the dough and add olives, tomatoes etc.
    chorizo bread (2)
    Ready for the oven
  • Bake in a hot oven for 15 – 20 minutes.
  • Check that bread is done by tapping the bottom of the bread; if it is cooked it will sound hollow.
  • Serve warm .

Your guests will be sure to stare at you in amazement (the way the Chief Taster does at me – though I’m not sure it’s always for my cooking!)

*If you have a Neff oven use Bread Baking 220 C with low added steam

Happy Cooking!

If you’d like to come along to one of my cookery classes or book me for a demo then please click here  for details. 
If you‘d like details of our catering options then please click here or contact me directly on 087 2488124

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