A few months ago I was reading Paul Hollywood’s book How to Bake and trying some of his recipes. One of the recipes I tried was his Bacon and Cheddar Loaves. Unfortunately I didn’t have any bacon so I used chorizo instead. The reception was great, both at home and at work so I filed it away for future reference. This week I decided it was time for some savory baking and I planned to adapt the recipe to share with you. I pulled out Paul’s recipe and started looking at it again but I soon realized it was going to be more challenging than anticipated to adapt.
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Paul’s recipe is in metric measurements by weight, which is very efficient but since I post my recipes in both measurements that presents a problem. Converting from weight to volume is way too difficult for this girl. I changed plans on the fly and instead invented my own Rustic Chorizo and Cheddar Loaf. Naturally I was nervous since I’ve only developed my own bread recipe once before, but I used that one as a reference and I’m so excited with the results!