photo update: Bring on the Chubble

As far as my recipes go – this is the recipe to have. Marv used to be head chef a a local famous bakery. This was a bread he made. They had stolen the recipe from someone else – and it has mutated a bit. However, in 15 years, I’ve never come across anyone who didn’t like this bread.

firstrise.jpg
After the first rise.

This is the bread of breads. I’ve watched grown men eat an entire loaf in one sitting. It’s man bread; stuffed full of herbs and cheese and cheese. It could make them cry. Give a guy fist full of chubble, a beer and a football game and that would make his year. I’m not kidding.

For women, it’s even better…

Chubble* Bread

chubble2.jpg

*cheddar bubble

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, because it’s dried out
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.

chubblestuffs.jpg chubbledough.jpg

Stuffs & Second Rise:

chubblecut2.jpg chubblewstuffs.jpg
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.

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.

chubbleprerise.jpg chubblerise.jpg
It starts one way… And ends another.

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

chubble.jpg
Hello. You want to gobble me up!

Advertisements

50 thoughts on “photo update: Bring on the Chubble

  1. Oh. My. Goodness.

    This is definately a bread begging me to make it, consume it, and hide it from my husband so he won’t eat it all.

    It looks SO good.

  2. Muffin – Ah, yes. I have two words for you, “decoy loaf.” This recipe makes about two pie plate sized loaves. One to share, and one for yourself. He never has to know…

    Fenshaw – I’m afraid you’re going to have to add bacon at your own risk. This bread is very nearly dangerous as it is, and with the addition of bacon, I fear limbs may get lost in the in the onslaught. (Marv just looked at me with begging eyes to rival my mom’s dog and is now wandering around the house reverently whispering, “bacon, oh my. Oh my.”)

  3. Dorothy – lol – thank you!

    Supercharz – Excellent! I know you’ll enjoy it! Good luck.

    Tsaari – Thank you! And of course I wish you luck!

    Sara – No cheddar! That’s tragic! But it’s not really necessary for this bread – we’ve also used chevre, gruyere, and fontina with different herb combinations – and they’re all great. I’m sure whatever you try will be excellent.

  4. That looks delicious! Do you think it would work with sliced jalapenos? I once had a bread (probably 10 years ago now) that was very similar to this, but had jalapenos instead of green onions. I’ve tried to recreate it on several occasions with little luck and am always looking to take another shot.

  5. Andrew – Hey, hey – seeing as how I was born and raised outside of Chicago I’m happy to help feed some Illini!

    Christianne – Absolutely. But I’d use both green onions and jalapenos. Then, I think I’d change the parsley to cilantro.

    Good luck to you and do let me know if it works!

  6. Hiya! I came here through Tastespotting.

    This looks AMAZING. Our last homegame is this weekend, I’m guessing my fellow Illini would gobble these up at our tailgate! Thanks!

  7. Hmmm. Let me see: lots of cheese, plus onion, garlic, oregano/basil, red pepper flakes, olive oil. All with risen dough. Hmmm. Aha: it’s pizza in a different shape! No wonder it’s so good. So perhaps crumbling in a little Italian sausage, or some julienned pepperoni? Maybe a little sun-dried or oven-roasted tomato, chopped? Whatever, it’s on my menu for the weekend. Thanks.

  8. This bread looks beyond fabulous and decadent. I have to make it. Looking through the ingredients, I believe I have all of them. I can’t wait to make it. I’ll let you know when I do. I can’t imagine what else you could serve it with because it looks like a meal in it’s own right. YUM!

  9. Pingback: I cannot guarantee its safety. « Mi Neurosis, Su Neurosis.

  10. gudpal – Absolutely, you got it. Sun-dried tomato with chevre and fresh oregano was really good. As was gruyere with walnuts. Have fun!

    bri – I can’t even count how many times this bread has been our meal. For awhile there it was the energy food we’d bring along for road trips. When we are serving it with something, it’s generally vegetable soups like butternut squash or tomato. If there are people over we’ll serve it with a big pot of chili or something.

    Please do let me know how it turns out — and enjoy!

  11. Oh my goodness! I think I’m having heart palpitations!

    Is this something that might be able to be made ahead of time (as in dinner roll/muffin form), possibly FROZEN (or even just refrigerated) and then reheated for Thanksgiving??

    I’m trying to accomplish as many make-aheads as possible…and I REALLY want to make this!!!! THANKS!

  12. Would it work to do the mixing and kneading by hand? I’m not lucky enough to have a nice stand mixer, but this bread certainly looks beyond delicious!

  13. Jeff – what did you just call me?

    Shel – You know what, I’ve thought about doing this several times, but we just eat the bread. It’s never made it to the freezer, so I don’t know for sure. I think I would try baking them until they’re about 3/4 done, let them cool, freeze. Then when you want to eat them – bake the rest of the way. I think that would work. Let me know how it works out!

    Kristin – Yes, absolutely. We didn’t have a mixer when we started making this bread – but it sure does make it easier. You will need a pastry scraper – they’re pretty cheap and they make a world of difference moving the bread around. Do the initial mixing with a wooden spoon. Then change to your hands when it gets too tough. then once it’s combined and elastic, pour out to a floured surface. You’ll probably use about 1/4 c of flour to keep it from sticking. If (when) it does stick just use the scraper to get it up.

  14. Pingback: snadblog » Blog Archive » Yummy bready goodness

  15. Pingback: Victorious! « La Vita e Bella

  16. Pingback: Victorious! « La Vita e Bella

  17. Pingback: Mrs. Marv's Chubble Bread | figswithbri.com

  18. Now, having actually made this fabulous bread, I can highly recommend it! Yum! The instructions are clear and easy to follow and the end result was absolutely scrumptious. Thanks for the great recipe, and foundation for variations!

  19. What an amazing looking bread! Did the person who wanted to freeze it get back to you on results? I’d like to make it for a Super Bowl party I have tomorrow but don’t know how to work out the timing. If I could make it today and refrigerate / reheat tomorrow, that would be super! Does it suffer from being baked completely today and then served the next day?

  20. Sorry fore asking such dumb questions, but before I get anything wrong – does “t” as abbreviation count for tea- or tablespoon? (I’m not new to baking, just to english abbreviations ;))

  21. Aaron: You are so very welcome. Hope the holidays were good to you!

    Masa: Well, at the very least it’s a meal in a slice of bread! And if the folks in need of a meal happen to be gods… I’m sure it will please.

    Bri: Thanks and I’m so glad it worked out for you!

    Melanie: I wouldn’t bother freezing it. There are a couple of things you can do. You could do the final raise in the refrigerator overnight. If you finish it today, it’s still really good second day, just reheat it for 10-15 minutes in a 350deg oven. Good luck to you!

    Katrin: If you don’t know what it is then it’s not a dumb question at all: “t” is for teaspoon and “T” is for tablespoon. Have fun!

  22. Pingback: Baked Cheddar Bubble Bread (aka, Chubble!) « Recipes from the Peapod

  23. Pingback: Chubble: Part 2 « To be Mrs. Marv…

  24. I finally got around to make this today. It was amazing! delicious! Thanks for the post! I currently trying to restrain myself from eating all of it.

  25. I came here quietly, via TateSpotting. Several times, admiring the beautiful pics. Yesterday, I made the Chubble Bread and my picky family, as well as, myself felt in love with this precise and well written recipe. The dough is gorgeous and the stuffs to die for. Thank you so much, Mrs. Marv!

  26. Pingback: Lemon Blueberry Bread « To be Mrs. Marv…

  27. Pingback: Conversations @ the Table » Some Bread

  28. Pingback: Chubble Bread — a cheddar, bacon, and onion delight | Chica and Jo

  29. Pingback: Num Num Chronicles » Butternut Squash Soup + Chubble Bread = Match made in Heaven

  30. I made this two weeks ago for the football playoffs. It was cheesy and herby and delicious, thanks so much for the recipe. We went through two cakes pans of it during the game. I used a mix of cheddar and pepper jack cheese, so it had a good kick.

  31. I have made this twice. The first time it didn’t rise I beleive there was something wrong with the yeast I used. It was just something I had found in the house and wasn’t sure when it was from. I would not have tried to make it again because I am a very inexperienced bread maker, but the stuffs were so tasty even before you cook them that I had to do it successfully. So today I made it again and it was amazing! Your instructions were easy to follow. This came out so pretty and every one loved it. If anyone reading this hasn’t made them yet, chubble is like the best garlic knots you’ve ever had and better!

  32. Hi,
    I want to make this but I don’t have a heavy-duty mixer, only a small food processor (with a blade attachment). Can I still make it?
    (I’ve seen photos on the web of people making this in camp ovens over open fires, so it should be possible.)
    Thanks! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s