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