Slappin’ some chubble love on ya!

People sure do like this bread. Technically it’s cheddar bubble bread but, we’ve tried all sorts of different things instead of the cheddar and onion and all have turned out well. To each their own, I say. Just try to keep the ratios the same and compensate for any oil lost and all should be well.

Chubble Bread
Sponge:
1 t active dry yeast
1/2 c warm water 105°f to 115°f
3/4 c unbleached all-purpose flour

Dough:
1 t active dry yeast
1 c warm water, 105°f to 115°f
3 t olive oil
Sponge, above
3 1/4 – 3 1/2 c unbleached all purpose flour
2 t kosher salt

Stuffs:
8 – 10 oz cheddar cheese, shredded
1/4 c cheap parmesan cheese from a can,
1 bunch green onions, thinly sliced
1 bunch parsley, chopped
2 – 2 1/2 t kosher salt (depending on how salty your cheese is)
2 t garlic power
1 1/2 t dried oregano or basil
1 t red pepper flakes
3 T olive oil

Sponge:
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.

Dough:
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.

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.

Stuffs:
Meanwhile, 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.

Stuffs & Second Rise:
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 squares approximately one inch wide. They do not need to be uniform. Toss dough cubes into the stuffs mixture and gently coat them periodically with the stuffs so that the dough pieces don’t merge back together.

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.

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

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