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    • Chorizo Bread

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Dairy, Grains, Eggs Mexican Mexican, Breads 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, melted

    INSTRUCTIONS

    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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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