CHIPOTLE OLIVE BREAD
From Canadian Living Nov 2005 Posting for safe keeping and haven't made it yet. Times are approximate I also included an ABM method for the dough only Tip: Starting at a high oven temperature then reducing it plus baking the bread with a pan of water on the bottom rack creates a crisp crust
Provided by wicked cook 46
Categories Yeast Breads
Time 2h40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in milk, oil and chipotle pepper. Stir in 3-1/2 cups (875 mL) of the flour and salt to form shaggy, moist dough.
- Turn out onto floured surface; knead until smooth and elastic, dusting with remaining flour as necessary to prevent sticking, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
- Punch down dough. Turn out onto well-floured surface; knead in olives until evenly distributed. Form into ball. Dust large rimless baking sheet with cornmeal; place dough on sheet. Cover with damp tea towel; let rise in warm draft-free place until doubled in bulk, about 45 minutes.
- Place metal cake pan with 1 cup (250 mL) water on bottom rack of oven. Place second rack in centre and heat to 450°F (230°C). Using serrated knife, cut 1/4-inch (1 cm) deep X on top of loaf. Bake in centre of oven for 10 minutes. Reduce heat to 400°F (200°C); bake until golden and loaf sounds hollow when tapped on bottom, about 30 minutes. Let cool on rack. (Make-ahead: Store in plastic bag at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 1 month.)
- Additional Information.
- Bread Machine Variation for Dough Only: In pan of machine, add (in order) water, sugar, milk, oil, chipotle pepper, salt, 4 cups all-purpose flour and 1-1/2 tsp bread-machine or quick-rising (instant) dry yeast. (Do not let yeast touch liquid.) Choose dough setting. When complete, remove from pan. Knead in olives. Shape and bake as directed.
CHIPOTLE FOCACCIA WITH GARLIC-ONION TOPPING
Chipotle peppers leave some people tongue-tied; others can't get enough of the smoky heat. I came up with this recipe for chipotle, roasted garlic and caramelized onion focaccia. Some wanted it spicier-it's only a medium heat pepper-and some like it just the way it is. Add more if you crave the fire. -Frances "Kay" Bouma, Trail, British Columbia
Provided by Taste of Home
Time 1h35m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In bread machine pan, place the first 6 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; cover and let rest for 15 minutes., Meanwhile, place garlic in a small microwave-safe bowl. Drizzle with 1/4 teaspoon oil. Microwave on high for 20-60 seconds or until softened. Mash the garlic., Roll dough into a 12x10-in. rectangle. Transfer to a well-greased baking sheet. Cover and let rise in a warm place until slightly risen, about 20 minutes., With fingertips, make several dimples over top of dough. Brush dough with 1 tablespoon oil. Bake at 400° for 10 minutes or until lightly browned. , Meanwhile, in a large skillet, saute onions in remaining oil until tender. Add the chipotle peppers, salt and mashed garlic; saute 2-3 minutes longer. Sprinkle over dough. , Bake until golden brown, 10-15 minutes longer. If desired, top with chopped chives. Cut into serving portions; serve warm. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on an ungreased baking sheet in a preheated 400° oven until heated through.
Nutrition Facts : Calories 159 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CHEDDAR CHIPOTLE BREAD ON A PIZZA STONE
This spicy, crusty bread is great served with a meal or used for sandwiches.
Provided by JESSIE KAY
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h25m
Yield 24
Number Of Ingredients 10
Steps:
- 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 degrees F (40 degrees 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 1 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.
- Seed the chiles, if desired, and 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 degrees F (27 to 35 degrees 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 degrees F (230 degrees C). Lightly dust a pizza peel or the back of a baking tray with cornmeal.
- 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 10-20 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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.1 g, Cholesterol 32 mg, Fat 10.7 g, Fiber 1.6 g, Protein 11.4 g, SaturatedFat 6.5 g, Sodium 488.3 mg, Sugar 0.5 g
ITALIAN OLIVE BREAD
Make and share this Italian Olive Bread recipe from Food.com.
Provided by Angela
Categories Yeast Breads
Time 15m
Yield 1 2-lb loaf, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Add ingredients into breadmachine pan in order recommended by manufacturer.
- Choose basic cycle, and press start.
- Add olives at the add-in beep, or 5 minutes before the end of the final knead.
Nutrition Facts : Calories 252.3, Fat 4.3, SaturatedFat 0.7, Cholesterol 1, Sodium 522.4, Carbohydrate 46.4, Fiber 2, Sugar 4.5, Protein 6.4
MEATLOAF WITH TOMATO CHIPOTLE SAUCE
What makes this meatloaf so good? The addition of tomato chipotle and olive oil soup yields incredibly moist and flavorful meatloaf. This is classic comfort food at its best!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees F. Thoroughly mix the beef, 1/2 cup soup, the onion, bread crumbs, egg, salt and black pepper in a large bowl. Place the beef mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
- Bake for 1 hour 10 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
- Heat 2 tablespoons pan drippings, the remaining soup and the water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve with the meatloaf.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 13.2 g, Cholesterol 94.2 mg, Fat 15.1 g, Fiber 0.9 g, Protein 21.6 g, SaturatedFat 5.7 g, Sodium 539.5 mg, Sugar 1.1 g
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