Here’s a potato loaf with a kick! Gloriously tender bread hiding chunks of chorizo and a good sizzle of chilli.
110g (4oz) potato, boiled and cooled (approximately 1 medium potato)
375g (13oz) strong white bread flour
1½tspfast action yeast
150ml/120g (5fl oz/4oz) soured cream
90ml/90g (3¼fl oz/3¼oz) water, lukewarm
100g (3½oz) diced chorizo
1red chilli, finely diced
Oil for greasing
Make the dough as for the Bacon & Cheese Potato Bread and set aside to rise.
Lightly fry the chorizo in a pan until golden. Transfer to a small bowl along with any oils released in the frying and allow to cool.
Once the dough has doubled in size gently knead in the chorizo and diced chilli until evenly combined, then proceed as for the Bacon & Cheese Potato Bread, shaping and proving in a cloth-lined colander, then turning onto a baking sheet. Slash the top and bake in the oven for 35 minutes. Transfer to a wire rack to cool.