If there is one thing we love to include in our savory bakes it’s chorizo! This is a new favorite loaf of ours and is a big hit with our friends and family.
Difficulty: Beginner Friendly
Serves: 10-12 single slices
Time: 1 hour 45 minutes
Ingredients
- 1 full ring or 4 links of chorizo fully cooked, cubed or crumbled
- 215 g onion, chopped (approximately one small onion)
- 1 tbps olive or canola oil
- 2 tsp salt, divided
- 375 g all-purpose flour
- 36 g granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp course ground black pepper
- 1 12 oz bottle or can (340 g) amber ale
- 84 g freshly grated cheddar cheese (we like Vermont sharp white cheddar)
- 28 g butter, melted
- Cooking spray
Equipment
Essential Equipment
- Large mixing bowl
- Spatula or mixing spoon
- 1 standard loaf pan
- Baking sheet
- Paring or chef’s knife
- Wire cooling rack
- Parchment paper
- Pint or large drinking glass
Additional Helpful Equipment
- Silicone baking mat
- Serrated knife (for chorizo)
- Box grater (if cheese isn’t already grated)
Directions
- Preheat oven to 400 F
- On a lined baking sheet (either parchment paper or silicone baking mat), spread out the onion, spritz with oil and top with 1 tsp salt and bake until browned on the edges, about 20 minutes
- Reduce oven temperature to 350 F and coat a loaf pan with cooking spray (or olive or canola oil)
- In a large bowl, mix together flour, sugar, baking powder, pepper and 1 tsp salt
- Stir in beer until just combined (let beer settle into a class first, do not pour directly from bottle or can)
- Fold in onion, cheddar and chorizo until combined
- Spoon batter into prepared pan and top with melted butter
- Bake until golden on top and a toothpick comes out clean – check at 45 minutes and every 5 minutes thereafter – if top starts to burn before toothpick is clean, cover with foil
- Let the bread cool in the pan for 10 minutes and then cool completely on a wire rack
Ellie’s Kitchen 