Cheddar Chipotle Bread on a Pizza Stone

Cheddar Chipotle Bread on a Pizza Stone

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"This spicy, crusty bread is great served with a meal or used for sandwiches."
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2 h 25 m servings 298 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


  1. 22 Ratings

Most helpful positive review

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 preh...

Most helpful critical review

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...

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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 preh...

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 ...

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...

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 ...

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...

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 conten...

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 ch...

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 r...

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,...

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