This past weekend, I made Chorizo-Asadero Bread from The Homesick Texan cookbook. I enjoyed the recipe, but I would like to make some changes. Since I am a novice bread baker, I wanted to get some opinions from those of you!
The recipe is as follows (I plan to convert the recipe to all weight measurements, but have not done so yet):
- 1 packet active dry yeast
- 1/4 cup warm water
- 4 tbsp butter (I think...may have been 5)
- 1 cup whole milk
- 1 large egg
- 3 cups AP flour
- 1 teaspoon salt
- 8 oz. Mexican chorizo, cooked
- 8 oz. Asadero cheese, grated
- 1 chipotle in adobo, diced
First, I added the yeast to water. Then, I melted the butter and then added the milk and egg. I then added that mixture to the yeast, along with the the flour and salt. I stired with a wood spoon and the dough remained very wet, so I added some additional flour. After kneading a relatively short time, I put the dough in an oiled bowl and left it 2 hours untl it doubled in size.
After two hours, I slowly incorporated about 4 ounces of the chorizo and about 3 ounces of asadero. Then, I shaped the loaf as a sandwich loaf and put it in a 9x5 loaf pan, and let it rise for about 2 hours, after which it had crested above the edges of the pan. I baked the bread for 35 minutes, and misted the oven at the beginning of the bake. When I took out the bread, its internal temperature was 190.
We really enjoyed the bread, but we found that it was too sweet. Do you think the sweetness is coming from the egg or the milk, or both? I would like to eliminate the sweetness and perhaps make the texture a little bit tougher, too. My thoughts for possible changes are as follows:
- Add more chorizo (definite change)
- Make half the flour KASL to improve texture
- Use water instead of milk (?)
- Eliminate egg (?)
What do you think? I only took one photo of the finished bread, but will post it later tonight. Thanks!