Ingredients Jump to Instructions ↓

  1. 3 cups flour

  2. 2 tablespoons sugar

  3. 1 1/2 tablespoons baking powder

  4. 1 1/2 teaspoons salt

  5. 1 teaspoon fennel seeds

  6. 1/4 teaspoon baking soda

  7. 3 tablespoons grated Parmesan cheese

  8. 11 ounces cream cheese, softened

  9. 1 cup milk

  10. 2 eggs, lightly beaten

  11. 1/4 cup oil

  12. 1 cup diced hard salami

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375° F. Butter a 9 by 5 by 3 inch loaf pan. In a large bowl, mix the flour, sugar, baking powder, salt, fennel seeds, and baking soda together. Stir in the Parmesan. With an electric mixer, cream the cheese until smooth and gradually beat in the milk to make a smooth mixture. Add eggs, oil, and salami. Mix well. Stir the cream cheese mixture into the dry ingredients until well moistened. Do not overheat; the mixture should be lumpy. Pour into the prepared pan and bake 1 hour, or until a cake tester inserted in the center comes out clean. Cool in the pan for 5 minutes. Serve warm. Can be frozen after baking. Reheat before serving, if possible. Note: Can be used cold, thinly sliced, for sandwiches.


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