Tear and Share Bread with Harissa and Chorizo

12 rolls (one large tear-and-share ring)

For the Bread Week Signature in Series 10, bakers were challenged to create a filled tear-and-share loaf from a yeasted dough in three hours. Amelia went brunch-inspired, creating a ring of rolls loaded with harissa paste, chorizo, peppers, onions, and garlic, with a second variety featuring black garlic and truffle oil. The concept was ambitious — punchy, smoky, Spanish-influenced flavors layered into a sociable bread meant for ripping apart and sharing.

The judges had mixed reactions. Paul called it "a bit messy. Rustic. I'll go with that." He noted it was "wonderfully cheesy" and praised the texture and the blend of both flavor varieties: "You bake them well, then you come up with some nice ideas." Prue found it visually inviting — "It looks very tempting, like homemade bread you want to eat." But the spice level became the main issue: Prue coughed after tasting the harissa-chorizo rolls, and Paul noted the filling should have been chopped smaller, saying "there's too much going on." The other recurring critique was the inconsistent roll sizes — one was described as massive while another was "minute," giving it an uneven, thrown-together appearance.

This recipe addresses those critiques directly: the harissa is measured carefully and tempered by the sweetness of slow-cooked peppers and onions, the filling is finely diced for even distribution, and the portioning method ensures uniform rolls every time. The black garlic truffle oil element that Paul praised is included as an optional second filling, so you can recreate the full dual-flavor tear-and-share that Amelia intended.

Chef's Notes

• Addressing the spice level: The most memorable moment of Amelia's judging was Prue coughing after tasting the bread — the harissa heat was far stronger than intended. Amelia herself said "that wasn't my intention." This recipe uses rose harissa (which has a rounder, more floral heat than standard harissa) and tempers it with sweet slow-cooked peppers and onions. If you want Amelia's original kick, increase the harissa to 2½ tablespoons and add a finely diced fresh red chili to the filling.

• "You should have chopped everything up smaller": Paul's specific feedback about the filling size is addressed throughout this recipe. Every filling component is diced to ¼ inch or smaller, which accomplishes two things: the filling distributes more evenly through each roll (no surprise bites of overwhelming chorizo), and it rolls up tighter without tearing the dough.

• "It's wonderfully cheesy": Paul praised the cheesy element, which suggests that despite Amelia's well-known aversion to cheese (she openly declared she "hates cheese" during filming), the combination worked beautifully. This recipe includes cheese as optional but strongly recommended — Manchego complements the Spanish-influenced flavors particularly well.

• The black garlic truffle oil element: Paul specifically praised both flavor profiles and said "the blend of the two are good." The black garlic truffle filling provides a luxurious, umami-rich contrast to the punchy harissa-chorizo, and alternating the two types in the ring creates visual interest and flavor variety for sharing.

• "It looks very tempting, like homemade bread you want to eat": Prue's comment captured the essential appeal of Amelia's concept — this is generous, rustic, weekend brunch bread. The recipe leans into that spirit while tightening the technical execution.

Troubleshooting

Problem: Rolls are different sizes

Likely Cause: Uneven cutting; not weighing portions

Solution: Weigh the log and divide by number of rolls; use a bench scraper for clean cuts

Problem: Bread is too spicy

Likely Cause: Too much harissa; harissa paste varies by brand

Solution: Start with 1 tablespoon harissa, taste the cooled filling, and adjust; different brands vary enormously in heat

Problem: Filling leaks during baking

Likely Cause: Filling too wet; rolls not sealed properly

Solution: Cool filling completely before spreading; leave ½-inch border; pinch seam tightly

Problem: Dough tears when rolling around filling

Likely Cause: Dough rolled too thin; filling too chunky

Solution: Roll to ¼-inch thickness minimum; dice all filling to ¼ inch or smaller

Problem: Rolls don't puff or rise

Likely Cause: Under-proved; yeast inactive; kitchen too cold

Solution: Ensure water is warm (not hot); prove in a warm spot; extend prove time if needed

Problem: Bread raw in center but brown on top

Likely Cause: Oven too hot; rolls packed too tightly

Solution: Tent with foil; ensure ½-inch spacing before proving; check internal temp of 190°F

Problem: Flat, dense bread

Likely Cause: Dough over-kneaded or under-proved; knocked back too aggressively

Solution: Handle proved dough gently; ensure full doubling during first prove

Problem: Chorizo burns on top

Likely Cause: Filling pieces exposed on surface

Solution: Tuck filling inside when rolling; any visible pieces can be pushed into the dough before proving

Storage

• Fresh bread: Best eaten the day it's made, warm from the oven. Leftovers can be stored in an airtight container at room temperature for up to 2 days.

• Reheating: Wrap individual rolls in foil and warm in a 350°F (175°C) oven for 8–10 minutes. A spritz of water before wrapping helps restore moisture.

• Freezing: Baked rolls freeze well for up to 2 months. Cool completely, wrap tightly in plastic wrap, then foil. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes.

• Make-ahead option: Shape the rolls, arrange in the pan, cover tightly with plastic wrap, and refrigerate overnight. The next morning, bring to room temperature for 30–45 minutes (they'll finish their second prove during this time), then egg wash and bake as directed. This is perfect for a brunch gathering.

Variations

• Nduja Version: Replace the cured chorizo and harissa with 4 oz (115 g) of nduja spread directly onto the rolled dough for an intensely spicy, spreadable Calabrian take. Reduce or omit additional heat.

• Vegetarian Adaptation: Omit the chorizo. Substitute with roasted red peppers (from a jar, well-drained and diced), sun-dried tomatoes, and a handful of pitted Kalamata olives. Increase the smoked paprika to 2 teaspoons for smokiness.

• Cheese-Stuffed Centers: For maximum cheese pull, tuck a small cube of mozzarella into the center of each roll before the second prove. The melted cheese creates the dramatic stretch that makes tear-and-share bread irresistible at a gathering.

• Yorkshire Rarebit Twist: In honor of Amelia's proud Yorkshire roots, spread each roll with a thin layer of strong English mustard mixed with Worcestershire sauce before adding the chorizo filling, and top with mature Yorkshire cheddar. A nod to the flavors she grew up with.