Pepper Jack Bread Chorizo Melts

Description

Courtesy of everyday with rachael ray. (cook time does not include the time it takes for dough to rise.)

Ingredients

• Flour
• Buttermilk
• Sugar
• Active Dry Yeast
• Unsalted Butter
• Salt
• Monterey Jack Cheese
• Roasted Red Pepper
• Eggs
• Chorizo Sausage
• Mayonnaise
• Tomatoes

Instructions

1. In a small bowl, stir together 1 / 4 cup flour, the buttermilk and sugar
2. Stir in yeast and set aside
3. 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
4. Add 1 cup cheese and the roasted red pepper and pulse a few times to combine
5. Add 2 eggs and the reserved buttermilk mixture and pulse until dough comes together to form a ball, about 30 seconds
6. Turn out the dough onto a lightly floured work surface and, with floured hands, knead until smooth, about 1 minute
7. Pat the dough into a 4 x 8-inch rectangle
8. Working from the long side, roll up the dough and transfer to a greased 9-inch loaf pan
9. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours
10. Position a rack in the lower third of the oven and preheat to 375 degrees
11. Beat the remaining egg with 1 tsp salt and brush the mixture on the loaf
12. Bake until golden, about 45 minutes, tenting the bread with foil if it starts to get too dark
13. Let cool in the pan for 5 minutes
14. Remove the bread from the pan and transfer to a rack to cool
15. Preheat the broiler
16. In a large skillet, cook the chorizo over medium heat, stirring occasionally until heated through, about 5 minutes
17. Cut off 4 thick bread slices and toast, turning once, under the broiler
18. Spread with mayonnaise on 1 side and place on a baking sheet
19. Top the toasts with 3 tomato slices each, the chopped chorizo and the remaining 1 cup cheese
20. Season with salt
21. Broil until the chesse melts