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
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
Yields
10 Servings