Chorizo Bread
![photo by twissis](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/53/65/9/piclncacn.jpg)
photo by twissis
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40910363/fDlT04hgTcO7c6z41kea_Mary%2520Pat%2520me%25C3%25B0%2520lilju.jpg)
![photo by twissis](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/53/65/9/picE2NXJH.jpg)
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
1 round loaf
ingredients
- 1⁄2 lb chorizo sausage, in bulk "or' casings removed
- 3 cups flour
- 1 cup shredded sharp cheddar cheese
- 3 green onions, sliced thin
- 3 tablespoons brown sugar
- 1 1⁄2 tablespoons baking powder
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon baking soda
- 1 (8 ounce) package cream cheese, at room temp
- 1 cup milk
- 2 eggs
- 1⁄3 cup melted butter
- 3⁄4 cup shredded sharp cheddar cheese
directions
- Pre heat oven to 375 degrees.
- In a medium heavy skillet cook chorizo until done and slightly crisp.
- Drain thoroughly.
- In a large bowl stir together flour, cheese, onion, sugar, baking powder, cumin and baking soda.
- In another large bowl beat cream cheese until smooth.
- Stin in milk.
- Add eggs one at a time beating well after each addition.
- Stir in melted butter and chorizo.
- Slowly add the flour mixture until just moist.
- Spoon into a greased cast iron skillet.
- Bake for about 50 minutes.
- Tap the top of bread, and if it sounds hollow it's done.
- Top with cheese and bake for another 5-7 minutes.
- Remove and cool for 10 minutes.
- Turn out onto a rack and cool at least another 15 minutes before slicing.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/taco.png)
Got a question?
Share it with the community!
Reviews
-
Having never purchased or even eaten chorizo, when Twissis & I were planning our cooking marathon & she chose this recipe, I was unsure. But bowing to her wisdom, I ferreted out the ingredients & turned her loose in my kitchen. What a delightful surprise! I loved it! Thanks for sharing your recipe & thx to MP for making it! (P.S. It's tastebud tingling when served with <a href="/184307">Smoky Chipotle Butter</a> )
-
DH & I are in Dallas visiting SusieQusie & we made this bread tonite to accompany a crockpot roast & salad dinner. I loved this bread - a dense, moist texture & so full of flavor. We wanted the full flavor of chorizo, so used 6 oz of ground chorizo for a half recipe. We used a 10" cast iron skillet & a full recipe would have required a much larger one. I have been craving chorizo since moving to Iceland & this was a welcome & tasty find. Thx for sharing w/us.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois