Cheddar Chipotle Bread on a Pizza Stone

Recipe View In a small bowl, sprinkle the yeast over the warm water, then stir in the sugar. Allow this mixture to stand for about 5 minutes, or until the yeast has softened and a creamy foam has formed. (5 minutes)

Recipe View In a large bowl, combine 4 cups of flour and the salt. Pour in the yeast mixture and stir to form a soft dough. Let this rest for 15 minutes to allow the flour to fully absorb the liquid. (15 minutes)

Recipe View Gradually add the remaining flour, 1 cup at a time, mixing until the dough becomes 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. (Variable time, ~5-10 minutes)

Recipe View If desired, remove the seeds from the chipotle peppers. Puree the chipotle peppers in adobo sauce. Cut the softened cream cheese into cubes. Knead the chipotle puree, cubed cream cheese, Cheddar cheese, and grated Parmesan cheese into the dough until all ingredients are thoroughly incorporated. (Variable time, ~10-15 minutes)

Recipe View Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with a light cloth and allow the dough to rise in a warm place (80 to 95 degrees F / 27 to 35 degrees C) until it has doubled in volume, approximately 40 minutes. (40 minutes)

Recipe View Punch the dough down to release the air, and knead it a few times. Cover the dough again and let it rise a second time until doubled, about 30 minutes. (30 minutes)

Recipe View Place a pizza stone on a middle rack in your oven. Preheat the oven to 450 degrees F (230 degrees C). Lightly dust a pizza peel or the back of a baking tray with cornmeal.

Recipe View Using a serrated knife, divide the dough into four equal pieces. Shape each piece into a round ball and place the balls on the cornmeal-dusted peel. Cover with a damp cloth and let rise for 10-20 minutes. (10-20 minutes)

Recipe View Carefully slide the loaves off the peel or baking sheet onto the hot pizza stone. Bake until the bread is golden brown and sounds hollow when tapped on the bottom, approximately 20 to 30 minutes. (20-30 minutes)