Chorizo & Chilli Potato Bread


Preparation info

  • Makes


    Round Loaf
    • Difficulty


    • Ready in

      1 hr 5

Appears in

The Pink Whisk Guide to Bread Making

The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

  • About

Here’s a potato loaf with a kick! Gloriously tender bread hiding chunks of chorizo and a good sizzle of chilli.


  • 110 g (4 oz) potato, boiled and cooled (approximately 1 medium potato)
  • 375 g (13 oz) strong white bread flour
  • 1 tsp salt
  • tsp fast action yeast
  • 150 ml/120 g (5 fl oz/4 oz) soured cream
  • 90 ml/90 g ( fl oz/ oz) water, lukewarm
  • 100 g ( oz) diced chorizo
  • 1 red chilli, finely diced
  • Oil for greasing


    1. Make the dough as for the Bacon & Cheese Potato Bread and set aside to rise.

    2. 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.

    3. 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.