Chorizo Bread
Yield
1 loafPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ½ | ounces |
chorizo sausage
|
|
| 3 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| 2 | tablespoons |
brown sugar
|
|
| 4 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
fennel seeds
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| 3 | ounces |
cream cheese
softened |
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 159 | ml/g |
chorizo sausage
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 45 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
brown sugar
|
|
| 23 | ml |
baking powder
|
|
| 5 | ml |
fennel seeds
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 237 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
butter
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 5x9 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.
