Cheddar Chipotle Bread on a Pizza Stone Recipe Reviews - Allrecipes.com (Pg. 2)
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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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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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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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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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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Photo by JESSIE KAY

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA
Living In: La Crosse, Wisconsin, USA

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