Chorizo bread
Yield: 10 Servings
Ingredients:
- 5 1/2 oz Chorizo
- 3 c Flour (not self-rising)
- 3 tb Grated parmesan cheese
- 2 tb Brown sugar-packed
- 4 1/2 ts Baking powder
- 1 ts Fennel or caraway seeds
- 1/2 ts Salt
- 1/4 ts Baking soda
- 1 3 oz. cream cheese softened
- 1 8 oz. cream cheese softened
- 1 c Milk
- 2 Eggs
- 1/4 c Butter or Margarine
Instructions:
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
