Serve this bread with a Spanish Sparkling wine known as Cava!

1 cup Chorizo cubed, sauteed and drained on paper towels
1 1/2  cup  Romao Cheese (a Spanish sheep’s milk) shredded
1/4 cup sun roasted tomatoes chopped
1 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt
1/4 tsp black pepper
1 1/2 tsp chopped fresh rosemary
3 large eggs
1/3 cup buttermilk
1/3 cup Mas Portell Spanish Organic Extra Virgin Olive Oil

Preheat oven to 350 degrees.   Butter well  mini loaf pans or 1 regular size metal loaf pan.

Combine flour, baking powder, s&p, rosemary in a bowl and whisk together.
In an other bowl whisk together eggs, buttermilk and olive oil.  Pour egg mixture over flour and stir to combine.  Mix Chorizo, sun roasted tomatoes, and Romao cheese in bowl.  Add this to mixture and stir till all is moistened.
Spoon dough into bread pans  (it will be sticky) and spread top evenly.  Bake mini loaf pans 25-30 minutes larger loaf pan45-50 minutes.  Insert a toothpick or skewer in center to test if done.  Cool on rack completely.