Chorizo Bread

Submitted by Diana Adcock

"Another great rustic bread thats great with cheeses, salad, and beer."

 

• 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

1. Pre heat oven to 375 degrees.
2. In a medium heavy skillet cook chorizo until done and slightly crisp.
3. Drain thoroughly.
4. In a large bowl stir together flour, cheese, onion, sugar, baking powder, cumin and baking soda.
5. In another large bowl beat cream cheese until smooth.
6. Stin in milk.
7. Add eggs one at a time beating well after each addition.
8. Stir in melted butter and chorizo.
9. Slowly add the flour mixture until just moist.
10. Spoon into a greased cast iron skillet.
11. Bake for about 50 minutes.
12. Tap the top of bread, and if it sounds hollow it's done.
13. Top with cheese and bake for another 5-7 minutes.
14. Remove and cool for 10 minutes.
15. Turn out onto a rack and cool at least another 15 minutes before slicing.

Reviews

[SusieQusie]

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> )

 

[twissis]

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.

 

[Mrs. Moon]

This was a very good bread. I used my cast iron skillet for cooking the chorizo and baking the bread. We thought it could use more chorizo though. Personal taste. I served with beer cheese soup and a salad. A very hearty meal. I will be making it again!