Chorizo bread sticks
The famous chorizo bread, slightly revisited in the French style, as it is made in the 'ficelle' style, the little sister of the baguette. A perfect snack for a mid-afternoon snack or aperitif, and even for picnics.
Ingredients
250 g flour
1 sachet of yeast/baker's yeast
1 dessert spoon of salt
160 ml of warm water
chorizo slices to taste
Preparation
Place the flour and salt in a large container.
Make a hole in the middle and add the yeast, followed by the warm water.
Mix and knead the dough, leave to rest for 30 minutes in a warm place (below 40ºC).
When the dough has risen, knead it to remove the air from it.
Roll it out with a rolling pin to about 8 mm thick and cut into strips about 5 cm wide.
Place the chorizo, cut into pieces, on top of each strip and close it so that the chorizo is inside.
Then roll it up into a roll, making sure it is uniform.
Place the breadsticks on a baking tray covered with baking paper/parchment paper and let them rest for 20 minutes.
Make small cuts on the top of the dough.
Bake for 25 minutes at 200ºC.
Place a bowl of water inside the oven to prevent the bread from getting too dry.
Voilá! Enjoy!
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