CHEDDAR CHIPOTLE BREAD ON A PIZZA STONE
This spicy, crusty bread is great served with a meal or used for sandwiches.
Provided by JESSIE KAY
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h25m
Yield 24
Number Of Ingredients 10
Steps:
- Sprinkle the yeast over 3 cups of warm water in a small bowl and stir in the sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Combine 4 cups of flour and the salt in a large bowl. Stir in the yeast to form a soft dough. Set aside for 15 minutes to let the flour absorb the liquid. Add the flour 1 cup at a time, mixing until until the dough is very smooth. (If the dough is too stiff to mix by hand, turn it out onto a lightly floured surface and knead in the remaining flour.) Let the dough rest for an additional 15 minutes.
- Seed the chiles, if desired, and puree the chipotle peppers in adobo. Cut the softened cream cheese into cubes. Knead the chipotle puree, cubed cream cheese, Cheddar cheese, and the grated Parmesan cheese into the dough until fully incorporated.
- Place the dough in an oiled bowl and turn to coat. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 40 minutes. Punch the dough down and knead it a few times. Cover and let rise again until doubled, about 30 minutes.
- Place a pizza stone in the oven on a middle rack. Preheat the oven to 450 degrees F (230 degrees C). Lightly dust a pizza peel or the back of a baking tray with cornmeal.
- Use a serrated knife to divide the dough into four equal pieces. Shape the loaves into round balls, and place the balls on the cornmeal-dusted peel. Cover with a damp cloth and let rise for 10-20 minutes.
- Slide the loaves off the peel or baking sheet onto the hot baking stone and bake until the bread is golden and the loaves sound hollow when tapped on the bottom, about 20 to 30 minutes.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.1 g, Cholesterol 32 mg, Fat 10.7 g, Fiber 1.6 g, Protein 11.4 g, SaturatedFat 6.5 g, Sodium 488.3 mg, Sugar 0.5 g
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Luhle Tshabalala
[email protected]Meh.
Yumi Rosales
[email protected]This bread is a keeper! I'll be making it again and again.
Casandra Cerron
[email protected]Overall, I thought this was a good recipe. The bread was tasty and it was easy to make. I would definitely make it again.
Suhana Kabir
[email protected]The bread was a bit dry. I think I should have added more milk or butter to the dough.
Elizabeth Clingan
[email protected]The bread didn't rise very much, so it was a bit dense. I'm not sure what I did wrong.
Hailey Reinert
[email protected]The bread was a bit too spicy for my taste, but I think that's just because I used a lot of chipotle peppers. Next time I'll use less.
Reegan Rickert
[email protected]I'm not a big fan of chipotle peppers, but I still enjoyed this bread. The cheddar cheese and the bread itself were both very good.
Joram Alex
[email protected]This bread is a great way to use up leftover chipotle peppers. It's also a fun and easy recipe to make with kids.
Kgotso Mthukwa
[email protected]I followed the recipe exactly and the bread turned out perfectly. It was so delicious that I ate half of it in one sitting.
Lala subahn
[email protected]This bread is so good! It's cheesy, spicy, and has a great crust. I love that it's made with whole wheat flour, so it's a bit healthier than most breads.
Mohamed Rifakath
[email protected]I made this bread for a party and it was a hit! Everyone loved the flavor and the bread was gone in no time. I would definitely recommend this recipe.
Krishna Khanal
[email protected]This cheddar chipotle bread was amazing! The chipotle peppers added a nice smoky flavor that paired perfectly with the cheddar cheese. The bread was also very easy to make and didn't take long to bake. I will definitely be making this again.