Tomato, Pistachio, and Chorizo Loaf

• 1 tablespoon butter
• 2 tablespoons sesame seeds
• 1 14 cups all-purpose flour
• 1 tablespoon baking powder
• 3 eggs
• 12 teaspoon salt
• 12 teaspoon pepper
• 14 cup oil
• 12 cup yoghurt
• 3 12 ounces chorizo sausage
• 12 sun-dried tomatoes
• 34 cup pistachios
• 34 cup parsley

1. Preheat the oven to 350F Butter a 9 by 5-inch loaf pan, sprinkle half of the sesame seeds onto the bottom and sides, and shake the pan to coat.
2. Combine the flour and baking powder in a small mixing bowl and set aside.
3. In a medium mixing bowl, whisk together the eggs, salt, and pepper.
4. Pour in the oil and yoghurt, and whisk again.
5. Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated.
6. Don't overmix the batter - it's ok if a few small lumps remain.
7. Fold in the chorizo, sun-dried tomatoes, pistachios, and parsley.
8. Stir to combine.
9. Pour the batter into the prepared pan, level the surface with a spatula, and sprinkle with the remaining sesame seeds.
10. Bake for 40 to 50 minutes, until the loaf is golden and a knife inserted in the centre comes out clean.
11. Let cool for a few minutes on the counter, run a knife around the pan to loosen, unmould, and transfer to a rack to cool completely.
12. Cut in slices or cubes just before serving.
13. (The loaf can be made up to a day ahead, wrapped tightly in foil, and refrigerated.
14. Bring to room temperature before serving.
15. ).

butter, sesame seeds, flour, baking powder, eggs, salt, pepper, oil, yoghurt, sausage, tomatoes, pistachios, parsley

Taken from www.food.com/recipe/tomato-pistachio-and-chorizo-loaf-443771 (may not work)