Ingredients
5 1/2 oz chorizo
3 cup flour (not self-rising)
3 tbsp grated parmesan cheese
2 tbsp brown sugar-packed
4 1/2 tsp baking powder
1 tsp fennel or caraway seeds
1/2 tsp salt
1/4 tsp baking soda
1 3 oz. cream cheese softened
1 8 oz. cream cheese softened
1 cup milk
2 eggs
1/4 cup butter or margarine, melted
Directions
If necessary, remove sausage casing. Coarsely chop sausage; you
should have 1 cup. Set aside. In a bowl, combine flour , Parmesan
cheese, sugar, baking powder, fennel seeds, salt, and baking soda.
In another bowl, beat cream cheese until smooth; then stir in milk.
Add eggs, 1 at a time, beating well. Stir in butter and chorizo. Add
to flour mixture, stirring just to moisten. Spoon batter into a
greased
5 x 9 inch loaf pan.
Bake in 375 F. oven until bread browns and begins to pull away from
pan sides ( abt. 55 min.). Let cool in pan on rack for 5 min., then
turn out. Cut bread into thick slices and serve warm. Store at room
temp. for 1 day. Freeze for longer storage. Thaw wrapped. Reheat
uncovered in 350 F. oven. Yield: 1 loaf
Servings: 10 servings
Chorizo Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mexican
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into the far past, in truth as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, old records were just simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are some ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As we move into The time of the romans 25BC a man called Apicius created a few documents which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into starters, entrees and afters, a very modern way of dining. He also informs us how the Romans used a good variety of aromatic flavors, including a few that will be familiar to modern chefs like basil, mint and parsley. Closer to modern times, we have two books published in the 14th Century - a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the spicy food that we all know today, but rather accounts of the types of food eaten by the upper classes of those days. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from Arab cuisine, such as coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in manuscripts on cookery, the majority of which still exist in private cookery archives. During the next few hundred years, the rich families of Wesstern Europe tried to offer the most extravagent banquests, and because of this cooks and their recipes were much in demand. Even so, it was during the 1800s that cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cooking publications are starting to become popular as a result of higher levels of literacy, people having more spare time and having more disposable income. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chorizo Bread recipe.
