Chorizo Bread Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
5 1/2 ounce: Chorizo,
3 cup: Flour, not self-rising
3 tbsp: Grated parmesan cheese,
2 tbsp: Brown sugar-packed,
4 1/2 tsp: Baking powder,
1 tsp: Fennel or caraway seeds,
1/2 tsp: Salt,
1/4 tsp: Baking soda,
1: 3 oz. cream cheese softened,
1: 8 oz. cream cheese softened,
1 cup: Milk,
2: Eggs,
1/4 cup: Butter or Margarine, melted
Directions:
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
Source from luhu.jp
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
Source from luhu.jp