Photo: Caitlin Bensel; Food Styling: Paige Grandjean; Prop Styling: Audrey Davis
Active time:
50 min.
Total time:
3 hours
Serves 6 (serving size: 2 slices)

This bread has it all: Spicy chorizo, sweet caramelized onions, and lots of cheese. Despite its impressive appearance, it’s fairly easy to nail the S shape. You can find chorizo at your local Latin market. For a more tender bread, add as little flour as possible when you’re manipulating the dough. You’ve got a lot of options when it comes to eating this: Slice it down the center for a beautiful sandwich, cut it into strips and dip it into your favorite oil or tapenade, or just pull pieces straight from the loaf and wash them down with wine.

How to Make It

Step 1

Prepare the Dough: Place 2 1/2 cups of the flour in the bowl of an electric mixer fitted with a dough hook. Add warm milk, warm water, olive oil, salt, beaten egg, and yeast; beat on medium-low speed, gradually adding up to 1/2 cup more flour as needed, until dough begins to pull away from sides of bowl, about 4 minutes. Increase speed to medium, and beat until dough is smooth and elastic, about 2 minutes. (Dough will be sticky.) Transfer to a lightly greased bowl; turn to grease top, and cover loosely with a clean towel. Let rise in a warm place (80°F to 85°F), free from drafts, until doubled in bulk, about 1 hour.

Step 2

Meanwhile, prepare the Filling: Cook chorizo in a large skillet over medium-high, stirring often, to break into pieces, until browned, about 6 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels to drain. Add oil and onions to chorizo drippings; reduce heat to medium, and cook, stirring occasionally, until very tender and translucent, about 20 minutes. Set aside.

Step 3

Punch dough down, and turn dough out on a lightly floured surface. Roll into a 22- x 9-inch rectangle. Spread chorizo mixture over dough, and top with onions, cheese, oregano, and garlic. Roll up dough, jelly-roll fashion, starting at 1 long side. Pinch seam to seal, and place, seam side down, on a parchment paper-lined baking sheet. Carefully make a 1-inch-deep cut down center of dough, starting about 1 inch from end, and ending 1 inch from opposite end. Form dough into an “S” shape, tucking both ends under the center and pinching together to seal. Cover with clean towel, and let rise in a warm place until doubled in size, 45 minutes to 1 hour.

Step 4

Preheat oven to 350°F. Whisk together 1 egg and 2 teaspoons water in a small bowl. Brush dough lightly with egg mixture.

Step 5

Bake in preheated oven until golden brown, 35 to 40 minutes, tenting with foil after 30 minutes if needed. Transfer bread to a wire rack, and cool 15 minutes. Serve warm or at room temperature.

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