Tender Cheese Bread with Ancho Swirl
From jo_jo_ba 14 years ago
- 60 minutes to make
- Serves 32
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.
Ingredients
- 2 russet potatoes, peeled and cubed shopping list
- 1 cup herb-and-garlic cream cheese, cubed and softened shopping list
- 3 cloves garlic, pressed shopping list
- 1 tbsp oregano shopping list
- 2 tbsp brown sugar shopping list
- 1 tsp salt shopping list
- 1/2 cup whole milk, warm shopping list
- 1/2 cup reserved potato water shopping list
- 1 tbsp instant yeast shopping list
- 4 cups flour shopping list
- 2 1/2 cups whole wheat flour shopping list
- 2 eggs shopping list
- 1/3 cup ancho chile paste* (about 2 whole chiles, soaked in hot water 1 hour and pureed to a thick spread) shopping list
How to make it
- 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
People Who Like This Dish 6
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