Chorizo Bread



	Chorizo Bread breads, mexican 5 1/2 oz chorizo 3 cup flour (not self-rising) 3 tablespoon grated parmesan cheese 2 tablespoon brown sugar-packed 4 1/2 teaspoon baking powder 1 teaspoon fennel or caraway seeds 1/2 teaspoon salt 1/4 teaspoon 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 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