Chorizo bread

Yield: 10 servings

Measure Ingredient
5½ ounce Chorizo
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
½ teaspoon Salt
¼ teaspoon Baking soda
1 \N 3 oz. cream cheese softened
1 \N 8 oz. cream cheese softened
1 cup Milk
2 \N Eggs
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

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