Jan 2, 2009

Chubble bread

When I saw this recipe for Chubble bread on Mrs. Marv's blog, I knew that I had to make it, I just needed an occasion. So this year, instead of giving my friends sweets for the holidays, I made Chubble bread. This bread smells heavenly when it's baking and it's soooooo yummy!!! Everyone loved it!! I made four batches before I got to taste it..it was complete torture!!! When I finally tasted it, it was definitely worth the wait!! You *HAVE* to try it!!

Chubble bread
adapted from Mrs Marv's
makes 2 bread loaves
total time: 4.5 hours

1 tsp active dry yeast
1/2 c warm water (105°f to 115°f)
3/4 c unbleached all-purpose flour

1. Sprinkle yeast over the warm water in a large bowl, whisk it in, and let stand until creamy, about 10 minutes. Stir in the flour. Cover with plastic wrap and let rise until very bubbly and doubled, about 45 minutes.

1 tsp active dry yeast
1 cup warm water (105°f to 115°f)
3 tsp olive oil
Sponge, above
3 1/4 - 3 1/2 cup unbleached all purpose flour
2 tsp kosher salt

1. Sprinkle yeast over the warm water in a small bowl, whisk it in, and let stand until creamy, about 5 to 10 minutes. Using a heavy-duty mixer, add the dissolved yeast and the olive oil to the sponge in the mixer bowl; mix in with the paddle attachment until well blended. Add in salt. Add in flour 1/4 c at a time - when you get to 3 cups add flour slower checking it until dough stops being very sticky and is only slightly sticky.

2. Change to the dough hook and knead at medium speed until the dough is soft, velvety and slightly sticky, 3 to 4 minutes. At this point you will be able to pull the dough up into peaks with your fingers. Finish by sprinkling 1 tablespoon of flour on your work surface and kneading the dough briefly. Transfer to a bowl lightly coated with olive oil and cover with plastic wrap and let rise until doubled 1 1/2 hours, or so.

8 – 10 oz cheddar cheese, shredded
1/4 cup freshly grated Parmesan cheese
1 bunch green onions, thinly sliced (about 10 stalks)
1 1/2 tsp kosher salt
2 tsp garlic power
1 1/2 tsp dried oregano
1 tsp red pepper flakes
3 tbsp olive oil

1. Prep and toss together all stuffs ingredients in a large bowl. Coat the mixture with oil. Set aside wherever your level of bacterial paranoia allows you to.

2. Put a coating of stuffs in an empty wide bowl. Empty out bread on a non-sick surface. Shape into an flat rectangle, approximately 1/2″ - 1″ thick. Using a pizza wheel, cut loaf into inch wide strips. They do not need to be uniform. Then cut off one inch ends and put them into the stuffs bowl. Toss dough cubes into the stuffs mixture and gently coat them. Add in more stuffs periodically so that they stay separate.

3. Divide mixture into your baking pans. I generally do two pie plates but you can do loaves, cake pans or even muffin tins. Once you have dough in pans cover with plastic wrap and leave for second rise in a warm area. Let rise until doubled, about 1 hour.

4. Preheat oven to 400°f. Brush top with olive oil and bake for 25-35 minutes or until golden brown.

  • The original recipe uses 1 bunch of parsley, I didn't have it so I didn't add it to my recipe.
  • The original recipe uses 1/4 cup of Parmesan cheese from the can because it's more dried out. I don't like that stuff, so I used freshly grated Parmesan instead. It worked out for me.
  • The original recipe uses 2 to 2 1/2 tsp of kosher salt, I only used 1 1/2 tsp, I thought it had enough flavor.


Anonymous said...

Discovered your blog today looking for mascarpone cheesecake recipes and stuck around to explore a bit. Love what I see, and especially this recipe. Thanks so much for sharing!
Cheryl in NC

kk said...

Those two recipes are two of my favorite ones! You should try them and let me know what you think!


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