Tear and Share Bread with Harissa and Chorizo
For the Bread Week Signature in Series 10, bakers were challenged to create a filled tear-and-share loaf from a yeasted dough in three hours. Amelia went brunch-inspired, creating a ring of rolls loaded with harissa paste, chorizo, peppers, onions, and garlic, with a second variety featuring black garlic and truffle oil. The concept was ambitious — punchy, smoky, Spanish-influenced flavors layered into a sociable bread meant for ripping apart and sharing. The judges had mixed reactions. Paul called it "a bit messy. Rustic. I'll go with that." He noted it was "wonderfully cheesy" and praised the texture and the blend of both flavor varieties: "You bake them well, then you come up with some nice ideas." Prue found it visually inviting — "It looks very tempting, like homemade bread you want to eat." But the spice level became the main issue: Prue coughed after tasting the harissa-chorizo rolls, and Paul noted the filling should have been chopped smaller, saying "there's too much going on…
- Time: 165 min
Source: Relaxed Recipes
Ingredients
- PHASE 1 — MAKE THE DOUGH
- Combine dry ingredients. In the bowl of a stand mixer, whisk together the bread
- Add liquids. Pour in the warm water and olive oil. Using the dough hook on low s
- First prove. Shape the dough into a smooth ball and place in a lightly oiled bow
- PHASE 2 — PREPARE THE HARISSA-CHORIZO FILLING
- Cook the chorizo. While the dough proves, heat a medium skillet over medium heat
- Soften the vegetables. Add the olive oil to the chorizo fat in the pan. Add the
- Season and combine. Stir in the harissa paste and smoked paprika, cooking for 1
- PHASE 3 — PREPARE THE BLACK GARLIC TRUFFLE FILLING
- Make the paste. Mash the black garlic cloves to a smooth paste with a fork. Mix
- PHASE 4 — SHAPE THE ROLLS
- Divide the dough. Once the dough has doubled, turn it out onto a lightly floured
- Roll and fill. Roll the dough into a rectangle approximately 14 x 10 inches . Sp
- Roll up. Starting from the long edge closest to you, roll the dough up tightly i
- Cut uniform rolls. Using a sharp knife or bench scraper, trim the uneven ends, t
- Arrange. Line a 12-inch round cake pan with parchment paper and lightly oil. Pla
- Second prove. Cover loosely with oiled plastic wrap or a damp towel. Leave in a
- PHASE 5 — BAKE
- Preheat oven to 400°F during the final 15 minutes of proving
- Egg wash. Beat the egg with milk and brush lightly over the tops of the rolls. S
- Bake. Place in the center of the oven and bake for 25-30 minutes until deep gold
- Cool and serve. Remove from the oven and let cool in the pan for 5 minutes, then