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Sunday, 1 November 2015

Pumpkin and Chorizo Bread - Bready, Steady, Go November

It's my turn to host Bready, Steady, Go this month and I cannot wait to see all of your fabulous yeasted bread bakes! 


I have some chorizo in the fridge that needed using up and also a pumpkin that needed to be eaten so I thought, rather than make a risotto or soup, that I would attempt a pumpkin bread with chorizo chunks dotted through it.  I baked the recipe three times, to make absolutely sure it the recipe worked, and because it is rather delicious and we wanted to eat more of it.

This recipe makes a 2lb/1kg loaf so make sure you use a large loaf tin so the dough doesn't overflow the tin.  You could steam your pumpkin but I decided to roast it because I find it easier to cook pumpkin that way, no need to peel and faff about cutting it into chunks.  Just cut your pumpkin or squash in half, scoop out the seeds, then roast until tender.  I also cooked the chorizo and left it to cool before mixing it into the dough.



Pumpkin and Chorizo Bread

200g cooked pumpkin or sweet potato
500g strong white bread flour
1 tsp salt
2 tsp fast action/instant yeast
2 tsp sugar
300ml lukewarm water
100g finely diced chorizo, cooked and cooled

Mix all the ingredients, apart from the chorizo, together in a large bowl or in the bowl of a stand mixer until a dough forms.  Knead the dough, either by hand or in a mixer, for 5 - 10 minutes until smooth and elastic.  Leave the dough to prove in a lightly greased bowl, covered in cling film, for an hour or until doubled in size.  

Knock back the dough and knead through the chorizo.  Put the dough into a greased 2lb/1kg loaf tin and leave for 45 - 60 minutes until almost doubled in size again. 

Preheat your oven to 200C/180C Fan/400F/Gas Mark 6 and cook the loaf for 40 minutes.  To check if the loaf is cooked, carefully slide it out of the tin and tap the bottom which should sound hollow.  If the loaf does not sound hollow when tapped, return it to the oven for another 10 minutes.  


Challenge Guidelines
Bready Steady Go! will run from 1st until the 28th of each month and then a round up will be posted by the hosting blog at the end of the month.
You can link up any bread recipe, sometimes we may also run themed challenges, and feel free to join in with other challenges if your post also meets their guidelines. If you really love baking bread then you can add multiple entries up to a maximum of 3 per blog each month.
Please link back to Jen’s Food and Utterly Scrummy Food For Families and include the badge to help spread the word.
We’d prefer to see entries from new blog posts where possible but you can also add old posts if you add the badge and link back to our blogs as well.
You can tweet your entries to @JensFood and @UtterlyScrummy using the hashtag #breadysteadygo and we will retweet all that we see.
All entries will also pinned to our new Pinterest board as they come in.
If you make a recipe from a book/magazine/website etc please respect copyright and do not reproduce the recipe verbatim. Instead of copying out the recipe from the book, describe it in your own words and if it’s from an online source please link to the original content rather than copying full recipe.

So what are you waiting for?! Bready, Steady, Go bake some bread!



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6 comments:

  1. oooh, this looks divine. I have a couple of bread recipes ready to share this month!

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  2. Ha, I actually have something to add to the challenge this month. Whoop whoop.

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  3. Oh my word - you had me at chorizo!! There are few things I love more than savoury loaves and this one sounds divine.

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  4. I keep hearing so much about pumpkin bread, but I have never tried it myself. It sounds delicious though.

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  5. I meant to try pumpkin bread when I had some pumpkin to use up but it ended up in something else instead. Will definitely be trying this with some kind of squash this winter, looks so good studded with chorizo.

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  6. This sounds amazing! I'm a total chorizo addict so this is right up my street!

    Katie xoxo
    Katiecakes

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