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.

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

*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.

Stuffs & Second Rise:

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.

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.

Hello. You want to gobble me up!