I know the photo doesn’t look like much but this bread is sooooooo good, especially when it’s served warm. The pepper really gives this bread a kick and pairs so nicely with the chorizo and manchego. I think next time, I would use some rosemary and parmesan cheese with some coarse sea salt on top. Enjoy!
- 6 ounces of cooked chorizo sausages, casings removed and diced
- 1 leek, sliced
- 1/4 teaspoon of olive oil
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons of sea salt
- 1 teaspoon of pepper
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 2 tablespoons of sugar
- 1 cup of manchego cheese, cubed or grated
- 2 eggs, lightly beaten
- 1 tablespoon of hot and sweet mustard
- 6 tablespoons of olive oil
- 3/4 cup of plain nonfat yogurt
- 1 cup of milk
In a small pan over medium high heat combine olive oil, sausages and sliced leek. Cook until leek is slightly wilted. Drain the sausage mixture on a paper towel, set aside and let it cool.
Preheat the oven to 375 degrees F. Grease a 9″ x 13″-inch baking pan.
In a large bowl combine flour, salt, pepper, baking powder, baking soda and sugar. Then fold in your cheese and sausage mixture. Mix until everything is incorporated.
In a medium bowl combine eggs, mustard, olive oil, yogurt and milk. Mix until blended.
In the dry ingredients bowl make a well in the center. Add your wet ingredients and stir until combined.
Pour batter into the greased pan. Using your spatula, distribute your batter evenly around the pan. Bake for 25-30 minutes or until the cake tester/toothpick inserted into the center comes out clean. Serve this bread slightly warm or at room temperature.
Adapted from Rouxbe Cooking School