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Cheddar Chipotle Bread on a Pizza Stone
Cheddar Chipotle Bread on a Pizza Stone
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
145 minutes
Spicy, crusty bread perfect for meals or sandwiches.
Ingredients:
  • 1 tablespoon active dry yeast
  • 3 cups warm water
  • 1 teaspoon white sugar
  • 9 cups all-purpose flour
  • 1 tablespoon salt
  • 0.5 (7 ounce) can chipotle peppers in adobo sauce
  • 1 (8 ounce) package cream cheese, softened
  • 1 pound Cheddar cheese, cubed
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup cornmeal for dusting
Instructions:
  • In a small bowl, combine 3 cups of warm water with yeast and sugar. Ensure the water temperature is below 100 degrees F (40 degrees C). Allow the mixture to sit for 5 minutes until the yeast softens and forms a creamy foam.
  • In a large bowl, mix 4 cups of flour and salt together. Add yeast and stir until a soft dough forms. Allow the dough to rest for 15 minutes to absorb the liquid. Gradually incorporate 1 cup of flour at a time, mixing until the dough is very smooth. If needed, knead on a lightly floured surface to incorporate the remaining flour. Let the dough rest for another 15 minutes before proceeding.
  • If desired, remove the seeds from the chiles, then blend the chipotle peppers in adobo sauce until smooth. Cut the softened cream cheese into cubes, then combine it with the chipotle puree, Cheddar cheese, and grated Parmesan cheese, kneading until fully mixed into the dough.
  • Transfer the dough to a bowl coated with oil, ensuring it is evenly covered. Cover with a light cloth and allow it to rise in a warm spot (80 to 95 degrees F (27 to 35 degrees C)) until it doubles in size, approximately 40 minutes. Once risen, gently punch down the dough and knead briefly. Cover and let it rise once more until doubled, around 30 minutes.
  • - Place a pizza stone in the oven on a middle rack and preheat to 450 degrees F (230 degrees C). Lightly dust a pizza peel or the back of a baking tray with cornmeal.
  • Cut the dough into four equal pieces using a serrated knife. Shape each piece into a round ball and place them on a cornmeal-dusted peel. Cover with a damp cloth and allow to rise for 10-20 minutes.
  • Transfer the loaves from the peel or baking sheet to the hot baking stone. Bake until the bread turns golden and the loaves sound hollow when tapped on the bottom, approximately 20 to 30 minutes.

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