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Sausage-flecked chorizo bread.

Bits of spicy chorizo sausage are flecked throughout this moist quick bread. Served warm in thick slices, it goes particularly well with the New Mexican dinner pictured on page 92, but is also 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. Chorizo Bread

About 5-1/2 ounces dry chorizo or pepperoni sausage or 8 onces 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

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 greased 5- by 9-inch loaf pan.

Bake in a 375 degrees 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.

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.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Feb 1, 1984
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