• 5/5 Nat Chipotle Day - 4

    From Dave Drum@1:18/200 to All on Sat May 4 17:40:34 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheddar-Chipotle Bread
    Categories: Breads, Cheese, Chilies
    Yield: 4 Servings

    1 tb Active dry yeast
    3 c Warm water
    1 ts White sugar
    9 c All-purpose flour
    1 tb Salt
    3 1/2 oz (half can) chipotles in
    - adobo sauce
    8 oz Cream cheese; softened
    1 lb Cheddar cheese; cubed
    1/2 c Grated Parmesan cheese
    1/4 c Cornmeal; for dusting

    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 100ºF/40º C. Let stand for 5 minutes until the yeast
    softens and begins to form a creamy foam.

    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
    one 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.

    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.

    Place the dough in an oiled bowl and turn to coat. Cover
    with a light cloth and let rise in a warm place (80-95º
    F/27-35ºC) 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.

    Place a pizza stone in the oven on a middle rack. Preheat
    the oven to 450ºF/230ºC. Lightly dust a pizza peel or the
    back of a baking tray with cornmeal.

    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.

    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.

    SUGGESTED OPTION: 4 to 7 oz chopped olives - ripe or green,
    added with the chilies and cheese.

    Makes four killer sandwich rolls. I've made this also
    using pepper jack and once with habanero jack cheese in
    place of the cheddar.

    Uncle Dirty Dave's Kitchen

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    ... "Tell me what you eat, and I will tell you what you are." Brillat-Savarin --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)