Chorizo Bread

---------- Recipe via Meal-Master (tm) v8.02

Title: Chorizo Bread
Categories: Mexican, Breads
Yield: 10 servings

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

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