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