Reviewed: Nov. 14, 2009

This bread is delicious! I made one loaf for home and one loaf for work and they were a big hit. The dough was tough to knead by hand with the various cheeses, but the labor was worth it. I removed the chipotle seeds to decrease the fire. I baked two loaves together on a 12.5"-diameter pizza stone; they barely fit!

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imsaustin

Cooking Level: Intermediate

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Reviewed: Aug. 1, 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.

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Meg

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Reviewed: Feb. 17, 2009

OMG! So good. I loved it right out of the oven, but toasted is excellent, too! I added more flour when I was kneading in the chipotle in adobo because it got very sticky, but other than that, I did not change a thing. I also left the seeds in. It has a kick, but not to much.

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PICANTE

Cooking Level: Expert

Home Town: Corning, New York, USA

Living In: North Attleboro, Massachusetts, USA

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Reviewed: Feb. 4, 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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Gramma B

Cooking Level: Intermediate

Home Town: Marion, Iowa, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Jan. 17, 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!

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CEP1234

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Reviewed: 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!

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yummers

Cooking Level: Intermediate

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Reviewed: Dec. 2, 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!

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Tracy W

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Reviewed: 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

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