"This spicy, crusty bread is great served with a meal or used for sandwiches." — JESSIE KAY
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active dry yeast
1/2 (7 ounce) can
chipotle peppers in adobo sauce
1 (8 ounce) package
cream cheese, softened
Cheddar cheese, cubed
grated Parmesan cheese
cornmeal for dusting
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!
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.
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!
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!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar Chipotle Bread on a Pizza Stone
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 96
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