Chorizo Bread
Submitted by jonguntrip
A savory quick bread studded with spicy chorizo, cream cheese, Parmesan, and fennel seeds. Slice it warm from the oven for a rich, tender loaf that pairs with soups, stews, or stands on its own.
YIELD
1 loafPREP
20 minCOOK
1 hrsREADY
1 hrsThis isn’t your usual banana bread situation. This is a savory loaf packed with chopped chorizo, two kinds of cheese, and a subtle licorice note from fennel seeds that makes people say, “Wait, what IS that?"
Cream cheese in the batter keeps every slice impossibly tender and moist. Parmesan adds a salty bite that plays off the spicy sausage.
No yeast, no kneading, no rise time. Mix the dry, mix the wet, fold them together, and bake. One loaf pan, one hour.
Serve thick slices still warm alongside a bowl of chili, a hearty soup, or honestly just slathered with butter.
Kitchen Tips
- Soften your cream cheese fully before mixing. Cold lumps don’t incorporate and leave pockets in the bread.
- Chop the chorizo coarsely so you get distinct bites of sausage in every slice.
- Don’t overmix the batter. Stir just until the flour disappears. Overworking makes the bread tough instead of tender.
- Best eaten the same day. It stores at room temp for a day, but the magic is in that warm-from-the-oven first slice.
Ingredients
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 5×9 inch loaf pan.
Bake in 375℉ (190℃). oven until bread browns and begins to pull away from pan sides. 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.
Comments
