Salami Loaf
The Junior League of Albuquerque, New Mexico
Simply Simpático
3 cups all-purpose flour
2 tablespoons sugar
1-1/2 tablespoons baking powder
1 teaspoon salt
1 teaspoon fennel seeds
1/4 teaspoon baking soda
3 tablespoons Parmesan cheese
11 ounces cream cheese, softened
1 cup milk
2 eggs, beaten
1 cup vegetable oil
1 cup hard salami, thinly sliced and diced
Preheat oven to 375°. Grease a 9x5 loaf pan. Sift together flour, sugar, baking powder, salt, and soda into a large mixing bowl. Stir in fennel seeds and Parmesan cheese.
In a separate bowl beat cream cheese until smooth and gradually beat in the milk to make a smooth mixture. Add eggs, oil, and salami. Add cream cheese mixture all at once to the dry mixture and stir only until it is moistened. Mixture will be lumpy.
Turn batter into loaf pan and bake 50-60 minutes, or until done. Cool in pan 5 minutes.
Yield: 1 loaf
Notes:
Used leftover sandwich-sliced salami that I cut into strips and then diced
Found the batter to be very fluffy and light in body
Baked up beautifully in about 45 minutes, with tented tin foil for the last 15