Yield: 10 servings
|3 cups||Flour (not self-rising)|
|3 tablespoons||Grated parmesan cheese|
|2 tablespoons||Brown sugar-packed|
|4½ teaspoon||Baking powder|
|1 teaspoon||Fennel or caraway seeds|
|¼ teaspoon||Baking soda|
|1 \N||3 oz. cream cheese softened|
|1 \N||8 oz. cream cheese softened|
|¼ cup||Butter or Margarine, melted|
If necessary, remove sausage casing. Coarsely chop sausage; you should have 1 cup. Set aside. In a bowl, combine flour , Parmesan cheese, sugar, baking powder, fennel seeds, salt, and baking soda.
In another bowl, beat cream cheese until smooth; then stir in milk.
Add eggs, 1 at a time, beating well. Stir in butter and chorizo.
Add to flour mixture, stirring just to moisten. Spoon batter into a greased 5 x 9 inch loaf pan.
Bake in 375 F. oven until bread browns and begins to pull away from pan sides ( abt. 55 min.). Let cool in pan on rack for 5 min., then turn out. Cut bread into thick slices and serve warm. Store at room temp. for 1 day. Freeze for longer storage. Thaw wrapped. Reheat uncovered in 350 F. oven. Yield: 1 loaf