2 hr 5 min
20 g, finely chopped
Fresh flat-leaf parsley
2 tbs, finely chopped
- Lightly dust the WW Mini Bread Mould tray with flour and set aside.
- Dissolve yeast in a large glass or stainless steel bowl with 150ml lukewarm water. Stand for 5-10 minutes, until mixture begins to foam on top. Stir in flours, paprika and ¾ teaspoon salt and mix with a wooden spoon until dough comes together to form a sticky ball.
- Use wet hands to knead dough on a lightly floured surface for about 5 minutes, or until smooth. Add chorizo and parsley to dough and knead for a further 2 minutes, or until chorizo and parsley are evenly distributed throughout dough. Shape into a log about 32cm in length. Divide into 8 x 4cm-long pieces and place into prepared bread moulds. Gently press any exposed chorizo into dough. Cover with a clean tea towel and leave to rest at room temperature for 1 hour and 30 minutes, or until doubled in volume.
- Preheat oven to 180°C. Fill a shallow-sided baking tray with water and place on bottom shelf of oven. Lightly score each dough with a knife, then bake for 25 minutes, or until golden. Stand for 5 minutes before gently turning out onto a wire rack to cool completely. Serve.
TIP: Fresh yeast is available at delicatessens or greengrocers. Alternatively you can replace it with 5g dry yeast.