* Exported from MasterCook *
Bread, Bacon and Cheddar Chipotle
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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1 tbsp active dry yeast
3 cups warm water
1 tsp white sugar
8 1/2 cups bread flour
1 tablespoon salt
1/4 cup canned chipotle peppers in adobo sauce -- pureed
8 oz cream cheese -- softened
16 oz sharp cheddar cheese -- cubed
1/2 cup grated pecorino romano cheese -- shredded
1/2 lb bacon -- cooked and crumbled
cornmeal -- for dusting
Sprinkle the yeast over the water and stir in the sugar. The water
should be no more than 100 F. Let stand for 5 minutes until the yeast
starts to foam.
Combine 4 cups of flour and the salt in a large bowl. Add the
water/yeast mixture and stir until it forms a soft dough. Let sit for
15 minutes to let the flour absorb the liquid. Add the remaining
flour 1 cup at a time, mixing until the dough is very smooth. I used
my mix master with the dough hook for this, but towards the end the
dough got too tough for it, so I kneaded the remaining flour in by
hand. ) Let the dough rest for an additional 15 minutes.
Knead the chipotle puree, cream cheese, cheddar cheese and pecorino
romano cheese into the dough until fully incorporated. ( This gets a
little messy with the cream cheese and chipotle peppers, but just
keep trucking through it until it's completely mixed in.
Place the dough into an oiled bowl and turn to coat. Cover the bowl
with a light cloth and let the dough rise in a warm place (80 to 95F)
until doubled in volume, about 40 minutes. Punch the dough down and
knead it a few times. Cover it and let rise again until doubled,
about 30 minutes.
Preheat the oven to 450F and dust two cookie sheets with cornmeal.
Divide the dough into four equal pieces using a serrated knife. Shape
the loaves into round balls and place two on each cookie sheet. Cover
with a damp cloth and let rise for 15 minutes.
Bake in the preheated oven until the bread is golden and the loaves
sound hollow when tapped on the bottom, about 20 to 30 minutes.
Makes 4 loaves
Approx serving 36 people
S(Internet Address):
"http://www.thetwobiteclub.com/2011/10/bacon-cheddar-chipotle-bread.html";
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Per Serving (excluding unknown items): 233 Calories; 10g Fat (40.7%
calories from fat); 10g Protein; 24g Carbohydrate; trace Dietary
Fiber; 27mg Cholesterol; 400mg Sodium. Exchanges: 1 1/2
Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.