Tender Cheese Bread with Ancho Swirl
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 134.3
- Total Fat: 2.9 g
- Cholesterol: 18.8 mg
- Sodium: 64.1 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 1.9 g
- Protein: 4.7 g
View full nutritional breakdown of Tender Cheese Bread with Ancho Swirl calories by ingredient
Introduction
It's so simple, and yet so complex at the same time - a sweet-spicy puree of ancho chile peppers traces a vibrant orange spiral through the garlicky, herby dough enriched with cream cheese and mashed potato. It's so simple, and yet so complex at the same time - a sweet-spicy puree of ancho chile peppers traces a vibrant orange spiral through the garlicky, herby dough enriched with cream cheese and mashed potato.Number of Servings: 32
Ingredients
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2 russet potatoes, peeled and cubed
1 cup herb-and-garlic cream cheese, cubed and softened
3 cloves garlic, pressed
1 tbsp oregano
2 tbsp brown sugar
1 tsp salt
1/2 cup whole milk, warm
1/2 cup reserved potato water
1 tbsp instant yeast
4 cups flour
2 1/2 cups whole wheat flour
2 eggs
1/3 cup ancho chile paste* (about 2 whole chiles, soaked in hot water 1 hour and pureed to a thick spread)
Directions
In a large saucepot, boil potatoes until very soft - about 25 minutes. Drain, reserving 1/2 cup water, and return to the pot over very low heat.
Add cheese, garlic, oregano, sugar, salt, milk and water. Mash until it's a completely smooth, slightly thick liquid.
Pour into a large mixing bowl and set aside to cool slightly, about 5-6 minutes.
Meanwhile, in a medium bowl, whisk together yeast and flours.
When the potato mixture had cooled slightly, beat in the eggs, followed by the flour in small batches to form a soft, smooth dough.
Continue mixing fr 8-10 minutes, until all the flour is incorporated.
Turn onto a floured board and knead 10 minutes, until smooth and elastic.
Cover and let rest 40 minutes.
Deflate dough, divide in half.
Roll one half of the dough into a rectangle, spread half the ancho paste overtop.
Roll dough up as you would for a cinnamon-raisin bread (jelly-roll style) and place in a greased loaf pan. Repeat for remaining dough and filling.
Cover loaves and allow to rise 1 hour.
Preheat oven to 375F.
Bake the loaves for 15 minutes, then cover with foil and bake a further 20 minutes.
Turn out of pans immediately and cool on wire racks.
*Ancho chile paste is also made by Purcell Mountain Farms
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
Add cheese, garlic, oregano, sugar, salt, milk and water. Mash until it's a completely smooth, slightly thick liquid.
Pour into a large mixing bowl and set aside to cool slightly, about 5-6 minutes.
Meanwhile, in a medium bowl, whisk together yeast and flours.
When the potato mixture had cooled slightly, beat in the eggs, followed by the flour in small batches to form a soft, smooth dough.
Continue mixing fr 8-10 minutes, until all the flour is incorporated.
Turn onto a floured board and knead 10 minutes, until smooth and elastic.
Cover and let rest 40 minutes.
Deflate dough, divide in half.
Roll one half of the dough into a rectangle, spread half the ancho paste overtop.
Roll dough up as you would for a cinnamon-raisin bread (jelly-roll style) and place in a greased loaf pan. Repeat for remaining dough and filling.
Cover loaves and allow to rise 1 hour.
Preheat oven to 375F.
Bake the loaves for 15 minutes, then cover with foil and bake a further 20 minutes.
Turn out of pans immediately and cool on wire racks.
*Ancho chile paste is also made by Purcell Mountain Farms
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
