Wednesday, February 25, 2009
Chipotle Cheese Baguettes with Chipotle Butter
After a short hiatus from blogging which was spent welcoming a new granddaughter into the world, I'm back with with great plans to include more savory dishes to feature on my blog. My daughter was just saying to me a few days ago that I've been making too many desserts, that I need more of a variety of different foods like salads, entrees and my favorite food-Southwestern and Mexican. Following her advice, I will begin with a French baguette which with the addition of minced chipotles en adobo and shredded jalapeno jack cheese becomes a Southwestern baguette. And for an extra boost of flavor, a chipotle butter to further enhance the smoky heat of the chipotle peppers.
The bread dough is easily made with a heavy duty mixer and start to finish can be completed in about 2 1/2 to 3 hours. The bread is best enjoyed the day it is made, but you can wrap the cooled bread in aluminum foil and freeze no longer than a month. To thaw, bake at 350°F for about 25 minutes. Serve with grilled meats, chili or use for sandwiches. The chipotle butter can be made a few days ahead and is also good on hot biscuits, cornbread and a pat of the chipotle butter to top a grilled steak adds some delicious heat.
Chipotle Cheese Baguettes
1/2 cup warm water (about 108° F.)
1 tablespoon dry yeast
1 tablespoon sugar
2 cups warm water
2 teaspoons salt
5 1/2-6 cups bread flour
flour for kneading by hand
3 tablespoons minced chipotles en adobo
8 ounces pepper jack cheese, shredded
Cornmeal for sprinkling on baguette pan
In a large mixing bowl with the paddle attachment, combine yeast, 1/2 cup warm water and sugar. Let stand 10 minutes until foamy. Add to this the 2 cups warm water and the salt. Mix in 2 cups flour and beat until mixed well. Add minced chipotles and shredded cheese and incorporate into the dough. Add enough flour to make a moderately stiff dough. Switch to the kneading attachment and knead for about 7 minutes. Or to knead by hand, turn dough out on a floured board and knead for about 10 minutes, adding flour by the tablespoon as needed.
Transfer dough to an large oiled bowl, rotate dough to completely cover the top with the oil.Cover with plastic wrap and let rise one hour, or until doubled. Punch down dough and divide into 4 pieces. Let rest for 5-10 minutes. Using your hands, roll each piece to about 10 inches in length. Place in baguette pan which has been sprinkled with cornmeal. Let rise until doubled, about 25 minutes. You can also shape each piece of dough into a ball for round loaves. Bake in a preheated 375°F oven for 35 minutes or until loaves are golden brown. Makes 4 loaves. Recipe adapted from the "Red and Green Chile Book by Jacqueline Higuera McMahon.
1/2 cup (1 stick) unsalted butter, softened
4 teaspoons minced canned chipotle chiles en adobo, or to taste
1 tablespoon adobo sauce from canned chipotle chiles
1 1/2 teaspoons fresh lime zest
2 teaspoons fresh lime juice
1/4 teaspoon salt
Place all ingredients in a food processor and blend until fully mixed. Place mixture in a covered container and refrigerate until ready to use. Makes about 1/2 cup.
Recipe from "Chipotle, Smoky Hot Recipes For All Occasions" by Leda Scheintaub.
Gadget by The Blog Doctor.