Cheddar Chipotle Bread on a Pizza Stone Recipe -
Cheddar Chipotle Bread on a Pizza Stone Recipe

Cheddar Chipotle Bread on a Pizza Stone

Recipe by  

"This spicy, crusty bread is great served with a meal or used for sandwiches."

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Ingredients Edit and Save

Original recipe makes 4 - 1 pound loaves Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    2 hrs 25 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2010

Yum!! I absolutely loved this-a couple of minor adaptions- I chopped up the chipolte peppers instead of pureeing them and baked them on a hot cookie sheet that was placed in the oven as it preheated. It's also a very beautiful looking bread. I like the addition of cheese cubes (as opposed to shredded) because it made swirls of cheese. Used a kitchenaid stand mixer for the mixing and kneading - and it was pretty easy.

Most Helpful Critical Review
May 17, 2010

I have to admit, I followed the recipe but didn't love it. It was okay but we threw the rest away after having the first few slices. I might make the recipe again as a standard cheese bread with some modifications. Maybe we didn't make it right but it wasn't one of our best breads.


22 Ratings

Dec 02, 2008

Absolutely amazing! We froze two of the loaves and the dough thawed beautifully! Next time I think I'll use a sharper cheddar (we only had mild on hand)to really accent the chipotle. Totally worth the effort!

Jan 20, 2009

This bread is decadent! Made a few modifications in that I used cheese crumbles (in the shredded cheese aisle of the store) which allowed for chunks of cheese mmmmm!, made loaves (think Italian bread) and basted with water to give it a crustier crust. All around a great recipe - although a bit labor intensive, but TOTALLY worth it!

Dec 14, 2008

Thank goodness I would never do anything as absurd as give up carbs, otherwise I would never have tasted this extraordinary loaf. The cream cheese adds a nice texture and flavor layer. I used chipotle with the seeds, and the heat is about right for me, and I tend to lean toward the spicy side of life. A keeper!

Aug 07, 2009

Used 2/3 cup of chipotle pepper puree with the seeds (I just chopped up the peppers myself). I used mild cheeses b/c that's what I had, but it was still amazing. Made it in the kitchen aide with the dough hook for the most part, although I had to pull it out to knead in some of the flour that would not incorporate. It is a MESSY dough, but so worth it. Baked to an internal temp of 190 degrees. Covered with foil after ten minutes to prevent over-browning. Even though my friends know I love to bake, everyone at my church community group thought I had purchased this at a bakery. It looked and tasted amazing, although you might leave out the seeds if you don't like REALLY spicy bread.

Oct 26, 2008

When you get chiptle peppers in adobe sauce thay are usually whole so to cut down on the heat cut them open and scrap the seeds out. If you like it a little hotter you can adjust the seed content to taste. I hope this helps for those having a question on why I said to scrap the seeds from the peppers. If you can find chipotle peppers in the adobe and they dont need to be scraped you can use those just as well. Jessie Kay

Feb 05, 2009

Very labor intensive time consuming recipe but well worth the effort. The family loved it. It made a wonderful toast too. I know the dough won't be as good but I am going to try adding the cheeses and chipotle to thawed and raised frozen bread dough letting it raise again.


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 488 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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