Waitrose Weekend is the brand’s free, in-store magazine, which includes some delicious recipes – reason enough to pick it up when you visit, this one of a chorizo, onion and roast tomato tear and share bread is a prime example.
We can of course take absolutely no credit for this recipe, only for reproducing it for your visual pleasure. And if you bake it yourself, the four senses will be equally stimulated – this is a sure-fire way to draw people to the kitchen. Since Paul Hollywood made baking bread sexy (insert quote/innuendo like “It’s got to be risen and rested before it goes in” here), it’s become increasingly popular as a bake bread when friends visit. For those with friends popping over for a relaxed weekend lunch, or simply and afternoon catch-up over a glass of wine, this tear and share is ideal to soak up the sauce.
The recipe makes 8 buns in total.
Preparation time: 30 minutes + proving time
Cooking time: 25 minutes
For the dough
- 500g strong white bread flour
- 7g sachet of yeast
- 300ml milk
- 50 unsalted butter, at room temperature
- 1 tsp caster sugar
- 1 tsp salt
For the glaze
- 1 egg
- 2 tsp olive oil
For the filling
- 400g cherry tomatoes – cut in half
- 240g chorizo sausage – peeled and finely chopped
- 3 onions – peeled and finely chopped
- 3 cloves of garlic, crushed
- 4 sprigs of thyme, leave stripped
- Start by making the dough. Combine the flour, 1 tsp of fine salt, yeast and sugar in a large mixing bowl. If you have a food mixer with a dough hook, this will make the process less time-consuming.
- Gently warm the milk and butter in a pan, until the butter has just melted – this is just to give a bit of gentle heat to the yeast to kick-start the proving process. Add the milk mixture to the dry ingredients and knead for 10 minutes by hand (or 5 minutes with a machine).
- Place the dough in a bowl, cover with cling and leave to prove for 1 hour until nearly double in size.
- To make the filling, pre-heat the oven to 150ºC. Cut the tomatoes into halves, and place cut-side up on a baking tray. Season with a little salt and pepper and roast for 40 minutes Remove from the oven and leave to cool once cooked.
- Meanwhile heat a dry frying pan over a medium heat, add the prepared chorizo pieces and cook for 5 – 6 minutes until crisp. Remove from the pan but retain all the oil that has rendered out.
- Add the finely chopped onions, garlic and thyme to the pan and cook in the chorizo oil over a low heat for 15 – 20 minutes until soft. Remove from the pan and add to the chorizo and leave to cool.
- Once the bread has finished its first proof, knock the air out of it and roll it into a large rectangle shape, approx 40 x 25 cm, with the longest edge facing you. Spread the cooled chorizo and onion mix all over the dough and top with the tomatoes.
- Carefully roll the mixture with the edge starting closest to you. Lay the roll seam-side down on the work surface and cut into 8 pieces.
- Arrange on a lightly greased baking tray that will allow approx 1cm between each roll (to allow them to rise). Cover with cling and leave to prove for a second time for 30 minutes.
Increase the oven to 190ºC, unwrap the bread and bake for 20 minutes until golden.
- Remove from the oven, whisk together the egg and oil glaze and brush over the surface of each bread swirl then return to the oven for a further 5 minutes.
- Transfer to a wire rack and leave to cool for 15 minutes before serving.