Chorizo skillet Bread

A great base bread recipe to make all kinds of delicious treats

GET FANCY RUSTIC STYLE with a cast iron skillet bread!

You’ll need:

1/2 pack BE-Hive Chipotle chorizo
1 1/2 teaspoons active dry yeast
3/4 c warm water 
1 teaspoon sugar
1/3 c potato flakes
1 T olive oil
1/2 teaspoon salt
2 c flour (bread flour is best)

Add 3/4 c warm to the touch water to a large bowl, sprinkle your yeast on top and your sugar. Let it sit for at least 4-5 mins until you see little frothy bits. This helps you know your yeast is awake and ready for action. 

Add the potato flakes, olive oil, salt and 1 cup of the flour and stir until smooth. Add the rest of the flour until a dough begins to form. 

Dump it onto a floured surface and knead until smooth, up to 10 mins. Put it in a greased bowl, making sure the whole little dough blob gets some oil on it, cover and let it rise until doubled, probably an hour but can let it rise up to 3. Punch that blown up dough boi and let rest for another 10. 

Put another tablespoon of oil in your cast iron or baking pan. Add your dough and press it into the the pan. Cover again and let it rise for 30 mins. 

While your dough is resting, take half of your pack of be-hive chorizo and place it in a bowl, add 1 T olive oil, some chopped up onion and stir. 

Now that your dough is FINALLY READY, press your fingers into the dough making lots of dimple valleys and dunes, pour your chorizo mix on there and poke it around, filling those dough holes with spicy meat. Bake at 375 for 30-35 mins. 

Top with olives and cilantro and EAT IT UP.

You can straight up put anything on this bread. Make it with Italian crumbles, cheeze and pesto! OR Taco meat, jalapeños and garlic butter. The possibilities are endless. I feel like I say that a lot, but it’s true. Cooking should be full of experimentation and fun when you want it to be!