Chorizo Bread

• 5 1/2 ounces chorizo sausage
• 3 cups flour, all-purpose
• 3 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 2 tablespoons brown sugar
• 4 1/2 teaspoons baking powder
• 1 teaspoon fennel seeds
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 ounces cream cheese softened
• 8 ounces cream cheese softened
• 1 cup milk
• 2 large eggs
• 1/4 cup butter melted

1. If necessary, remove sausage casing.
2. Coarsely chop sausage; you should have 1 cup.
3. Set aside.
4. In a bowl, combine flour, Parmesan cheese, sugar, baking powder, fennel seeds, salt, and baking soda.
5. In another bowl, beat cream cheese until smooth; then stir in milk.
6. Add eggs, 1 at a time, beating well.
7. Stir in butter and chorizo.
8. Add to flour mixture, stirring just to moisten.
9. Spoon batter into a greased 5x9 inch loaf pan.
10. Bake in 375F (190C).
11. oven until bread browns and begins to pull away from pan sides.
12. Let cool in pan on rack for 5 min.
13. then turn out.
14. Cut bread into thick slices and serve warm.
15. Store at room temp.
16. for 1 day.

sausage, flour, parmesan, brown sugar, baking powder, fennel seeds, salt, baking soda, cream cheese, cream cheese, milk, eggs, butter

Taken from recipeland.com/recipe/v/chorizo-bread-39969 (may not work)