Cheddar Chipotle Bread on a Pizza Stone

4.8
(26)

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

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Prep Time:
25 mins
Cook Time:
20 mins
Additional Time:
1 hrs 40 mins
Total Time:
2 hrs 25 mins
Servings:
24
Yield:
4 to 1 - pound loaves

Ingredients

  • 1 tablespoon active dry yeast

  • 3 cups warm water

  • 1 teaspoon white sugar

  • 9 cups all-purpose flour

  • 1 tablespoon salt

  • ½ (7 ounce) can chipotle peppers in adobo sauce

  • 1 (8 ounce) package cream cheese, softened

  • 1 pound Cheddar cheese, cubed

  • ½ cup grated Parmesan cheese

  • ¼ cup cornmeal for dusting

Directions

  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.

Nutrition Facts (per serving)

298 Calories
11g Fat
38g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 298
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 33%
Cholesterol 32mg 11%
Sodium 488mg 21%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 11g
Calcium 175mg 13%
Iron 3mg 14%
Potassium 95mg 2%

* 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.

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