This crusty, spicy bread tastes fantastic in sandwiches and goes well with meals.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 488 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made this twice. It was yummy the first time exactly as written. Today I used whey instead of water because I made fresh mozzarella. I used less yeast to slow down the process and baked it in a dutch oven. Super good.
I achieved the same crunchiness on a baking pan as I did on the pizza stone. My stand mixer made easy work of it, kept it clean, and I didn’t have to spread flour on my counter. The flavor was a little flat. I’ll add 25% more salt next time (an extra tsp). Definitely keep the seeds as it wan’t too spicy. I’ll probably double the amount of chipotles/adobe next time. Maybe I’ll de-seed half of them. The Big Green Egg charcoal grill added a nice flavor (didn’t add any wood chips) without overpowering at all. Next time I’ll put 50% of the dough in one blob, not two, on my pizza stone on the Egg, and the rest in the oven in two blobs. Jessie Kay, please consider re-writing step 2 so it is crystal clear that all 9 cups of flour are to be added in that step. Your parenthesis confused me and made me think “remaining flour” was of the 4 cups, not the 9. Adding the phrase “remaining 5 cups” would have been clearer, at least for me. I added the remaining 5 cups at the very end and expected hockey puck scones since it rose only 20% (vs. 200%) before cooking, but it turned out well, had air pockets, and looked just like all the other pics.
Made with same ingredients as posted. With bread I take the extra time to make all loaves completely by hand. No bread machine, no mixer. All by hand. It’s a 3-hour labor of love, but oh so worth it in the end. After kneading the initial dough to pliable consistency, I kneaded in the cheeses and peppers. Doing so, was by far the wettest bread dough I’ve ever worked with. No big deal, wiped it off after and we’re good to go. 🙂 I always use sharp or extra sharp cheese when cooking or baking. The bite of the aged cheddar adds such a nice dimension. In the oven, I baked for 10 minutes, opened the oven, brushed the crust with water to make it crustier. I also at this point covered the loaves with aluminum foil, to lighten the color of the crust. Make sure your pizza stone or cookie sheet is big enough, as any cheddar cheese cubes near the edge of each loaf will melt and ooze out during baking. Had a little melt-age mess, but not too bad. The loaves expand a lot during baking. You’ll definitely enjoy a piece when it’s fresh out of the oven, however the true taste of this bread is the next day at room temperature. At room temp you can distinguish the varied and well-paired flavors in each piece. I am a hard sell to put a savory bread into my “A” category. This one made it. 🙂 ps, took to the office the next day, colleagues loved it -sending me texts such as “YUM YUM!!!” and “What is that bread?!? Delicious!!!” Make it as described above and your famil
I threw the recipe away right after making it because it was a bit of a hassle to make. It was so good, I pulled the recipe out of the garbage and will certainly make again. Didn’t need four loaves but it freezes well.
Incredible flavor and texture. Four of us ate 3 of the 4 loaves in less than 1 day. I used the ingredients and quantities exactly as written. Excellent.
THIS WAS AWESOME!! Loved every bit of this recipe. Cooked all four, Ate the first two within the week and the other two (which I had frozen) not long after. Will make this again and again!
I cut the recipe down and made one loaf. Everyone who tried it said it was the best bread they had ever tasted. Thanks for the wonderful recipe!
MMMmmm… so good. Made basically according to recipe, but halved it, and used fat-free cream cheese. Also, used 2 cups of all purpose flour and two cups whole wheat bread flour. Turned out great!
This is amazing. Loved it.
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 preheated. It’s also a very beautiful looking bread. I like the addition of cheese cubes (as opposed to shredded) because it made swirls of cheese. Used a kitchenaid stand mixer for the mixing and kneading – and it was pretty easy.
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 some modifications. Maybe we didn’t make it right but it wasn’t one of our best breads.
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!
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.
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.
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.
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!
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!
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!
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