CHORIZO BREAD (OR PEPPERONI BREAD)
"Bits of spicy chorizo sausage are flecked throughout this moist quick bread. Served warm in thick slices, it goes good with soup or stew, with scrambled eggs for breakfast, or with a main-course salad for a light lunch or supper. You may need to make a special trip to a Mexican market to find the dry, fully cooked style of chorizo. If you have trouble finding it, pepperoni makes a satisfactory substitute. Or cook fresh chorizo as directed below."
About 5 1/2 ounces dry chorizo or pepperoni sausage (or 8 ounces fresh chorizo sausage)
3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
2 tablespoons firmly packed brown sugar
1 1/2 tablespoons baking powder
1 teaspoon fennel of caraway seed
1/2 teaspoon salt
1/4 teaspoon baking soda
11 ounces (a 3 oz. and an 8 oz. package) cream cheese, at room temperature
1 cup milk
2 eggs
1/2 cup melted butter or margarine
Preheat oven to 375 degrees F. Grease a 9x5-inch loaf pan.
If necessary, remove sausage casing. Coarsely chop dry chorizo; you should have 1 cup. If using fresh chorizo, crumble into an 8- to 10-inch frying pan. Cook, stirring, over medium heat until fresh chorizo is browned and crips. With a slotted spoon, lift chorizo from pan; drain very well on paper towels.
In a bowl, combine flour, Parmesan cheese, sugar, baking powder, fennel, salt, and soda.
In another bowl, beat cream cheese until smooth, then stir in milk. Add eggs, one at a time, beating well after each. Stir in butter and chorizo. Add to flour mixture and stir just until moistened. Spoon batter into a prepared loaf pan.
Bake in a 375 degree F oven until bread browns and begins to pull from an sides, about 55 minutes. Cool in pan on a rack for 5 minutes, then turn out.
Serve warm, cut into thick slices.
TO MAKE AHEAD:
If you are making the bread ahead, cool, wrap airtight, and store at room temperature up to 1 day (or freeze to store; thaw wrapped). Reheat, uncovered, in a 350 degrees oven until warm throughout, about 15 minutes.
Makes 1 loaf
Source: Sunset Magazine, February 1984
"Bits of spicy chorizo sausage are flecked throughout this moist quick bread. Served warm in thick slices, it goes good with soup or stew, with scrambled eggs for breakfast, or with a main-course salad for a light lunch or supper. You may need to make a special trip to a Mexican market to find the dry, fully cooked style of chorizo. If you have trouble finding it, pepperoni makes a satisfactory substitute. Or cook fresh chorizo as directed below."
About 5 1/2 ounces dry chorizo or pepperoni sausage (or 8 ounces fresh chorizo sausage)
3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
2 tablespoons firmly packed brown sugar
1 1/2 tablespoons baking powder
1 teaspoon fennel of caraway seed
1/2 teaspoon salt
1/4 teaspoon baking soda
11 ounces (a 3 oz. and an 8 oz. package) cream cheese, at room temperature
1 cup milk
2 eggs
1/2 cup melted butter or margarine
Preheat oven to 375 degrees F. Grease a 9x5-inch loaf pan.
If necessary, remove sausage casing. Coarsely chop dry chorizo; you should have 1 cup. If using fresh chorizo, crumble into an 8- to 10-inch frying pan. Cook, stirring, over medium heat until fresh chorizo is browned and crips. With a slotted spoon, lift chorizo from pan; drain very well on paper towels.
In a bowl, combine flour, Parmesan cheese, sugar, baking powder, fennel, salt, and soda.
In another bowl, beat cream cheese until smooth, then stir in milk. Add eggs, one at a time, beating well after each. Stir in butter and chorizo. Add to flour mixture and stir just until moistened. Spoon batter into a prepared loaf pan.
Bake in a 375 degree F oven until bread browns and begins to pull from an sides, about 55 minutes. Cool in pan on a rack for 5 minutes, then turn out.
Serve warm, cut into thick slices.
TO MAKE AHEAD:
If you are making the bread ahead, cool, wrap airtight, and store at room temperature up to 1 day (or freeze to store; thaw wrapped). Reheat, uncovered, in a 350 degrees oven until warm throughout, about 15 minutes.
Makes 1 loaf
Source: Sunset Magazine, February 1984
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Mini-Butterscotch Muffins
- Beer Cheese Bread
- Zucchini-Apricot Bread (using dried apricots)
- Praline Meltaway Biscuits (Bisquick recipe)
- Amish Breakfast Puffs
- Apple Dumpling Muffins
- Naturally Sweet Pineapple Muffins
- Round Cheese Bread (using biscuit mix, mozzarella and parmesan)
- Date Bran Muffins (using whole bran and honey) (1970's)
- Streusel-Topped Cinnamon Chips Muffins (not Betty Crocker)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute