Prep 25 mins
Cook 50 mins
Courtesy of Everyday With Rachael Ray. (Cook time does not include the time it takes for dough to rise.)
- 3 cups flour, plus more for dusting
- 1⁄2 cup buttermilk, at room temperature
- 1 tablespoon sugar
- 1 (1/4 ounce) packet active dry yeast
- 6 tablespoons unsalted butter, cut into small pieces
- 2 cups monterey jack cheese, shredded
- 1 roasted red pepper, cut into 1/2-inch cubes
- 3 large eggs
- 12 ounces chorizo sausage, quartered lengthwise and chopped
- 1⁄4 cup mayonnaise
- 2 tomatoes, cut into 6 slices each
- In a small bowl, stir together 1/4 cup flour, the buttermilk and sugar. Stir in yeast and set aside.
- Using a food processor, pulse the remaining 2 3/4 cups flour, the butter and 1 tsp salt until pea-size crumbs form, 15-30 seconds.
- Add 1 cup cheese and the roasted red pepper and pulse a few times to combine.
- Add 2 eggs and the reserved buttermilk mixture and pulse until dough comes together to form a ball, about 30 seconds.
- Turn out the dough onto a lightly floured work surface and, with floured hands, knead until smooth, about 1 minute.
- Pat the dough into a 4 x 8-inch rectangle. Working from the long side, roll up the dough and transfer to a greased 9-inch loaf pan.
- Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
- Position a rack in the lower third of the oven and preheat to 375 degrees.
- Beat the remaining egg with 1 tsp salt and brush the mixture on the loaf.
- Bake until golden, about 45 minutes, tenting the bread with foil if it starts to get too dark. Let cool in the pan for 5 minutes.
- Remove the bread from the pan and transfer to a rack to cool.
- Preheat the broiler.
- In a large skillet, cook the chorizo over medium heat, stirring occasionally until heated through, about 5 minutes.
- Cut off 4 thick bread slices and toast, turning once, under the broiler.
- Spread with mayonnaise on 1 side and place on a baking sheet.
- Top the toasts with 3 tomato slices each, the chopped chorizo and the remaining 1 cup cheese; season with salt.
- Broil until the chesse melts.
These were superb!! Well, worth the wait of the homemade bread. I made recipe #12818 to go on it. The smell of this is intoxicating! We had this with recipe #247337 tonight. Thank you so much for posting this! It will go in my favorites!