MMMMM----- Recipe via Meal-Master (tm) v8.06

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

1 tb Active dry yeast
3 c Water; warm
1 ts White sugar
9 c All-purpose flour
1 tb Salt
3 1/2 oz Chipotles in adobo sauce
- (1/2 can)
8 oz Cream cheese; softened
1 lb Cheddar cheese; cubed
1/2 c Parmesan cheese; grated
1/4 c Corn meal; 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 100?F/40?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 to 95?F / 27 to
35?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?F/230?C. Lightly dust a pizza peel or the back of a baking
tray with corn meal.

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
to 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 chiles 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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