Beer Bread with Chorizo and Caramelised Onions

Bored with making normal sandwiches? This bread is baked with its fillings.

SandwichLoaf_2

SandwichLoaf_1

When you make lunch out of this loaf you don’t need to add any extra fillings as the bread itself is already packed full of favourite items – beer, spicy chorizo and sweet caramelised onions 🙂

If you like you can smother a slice in butter but it would be equally good drizzled with a little extra virgin olive oil. In addition to making a great lunch, this also works as a party food as each slice can be broken into three pieces. Those pieces are the perfect size for dipping.

If you want to reduce the cost then subsitute bacon or even grated cheese for the chorizo.

This dish is best eaten warm from the oven, as most breads are.  

Ingredients – serves 4:

  • 1 tbsp oil, vegetable or olive
  • 25g/1 oz butter
  • 2 onions, finely sliced
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1 chorizo sausage (about 125g/4.5 oz), chopped
  • 3 and 3/4 cups self raising flour
  • 1 and 1/2 cups beer
  • 1 teaspoon dried oregano
  • freshly ground black pepper, to season

Method:

    • Heat your oven to 200C/180C fan forced/390F.
    • Grease a loaf pan with a little oil or cooking spray.
    • Heat the oil and butter in a frying pan then add the sliced onions. Cook over a medium-low heat until the onions have just softened (about 8-10 minutes).
    • Add the sugar and vinegar to the pan and stir. Turn the heat down to low and cook for another 10 minutes or until the onions are very soft and golden brown.
    • Add the chorizo to the pan and cook for 2 minutes. Remove from the heat and set aside to cool slightly.
    • Put the flour, beer, oregano and a little black pepper into a large bowl and mix together using a flat bladed knife. The mixture should form a soft but slightly sticky dough. If you need a little more liquid to bring the dough together, add a little water a few drops at a time.
    • Divide the dough into three pieces. Spread the first piece over the bottom of the prepared loaf pan. Tip: you may find it easier to shape the dough before you put it into the pan, then just smooth it into the pan’s corners as necessary.
    • Spread half of the chorizo and onion over the first layer of dough.
    • Add another layer of dough, ensuring that it covers the first layer of filling.
    • Spread over the remaining chorizo/onion mixture, then finally the remaining dough.
    • Press the top layer of dough down gently with your hand.
    • Sprinkle some more black pepper over the top of the loaf.
    • Bake for 55-60 minutes or until the bread is risen and golden brown. You may need to cover the top of the loaf with foil towards the end of the cooking time if it starts to brown a little too much.
    • Remove from the oven and leave to cool in the pan for 5 minutes.
    • Turn out of the pan onto your serving platter.
    • Slice and enjoy!

SandwichLoaf_3

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One Response to Beer Bread with Chorizo and Caramelised Onions

  1. Pingback: Blast from the Past: Tasty but Simple Bread Recipes | Recipe Adaptors

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