1½ cup warm water 1 packets active dry yeast 2 eggs 2 TBSP vegetable oil 2 TBSP unsalted butter, melted 2 TBSP Kosher salt 2 tsp brown sugar 1 tsp smoked paprika 1 TBSP ground black pepper 1 TBSP garlic powder tsp chili powder 1 chipotle in adobo, minced (Una Donna says it's optional, it was a must for me) ½ cup shredded mozzarella cheese 3 cups whole wheat flour 3 cups all purpose flour 2 cups shredded Chihuahua cheese (the original recipe called for crumbled sharp cheddar) 1 small onion, minced 1 lb Mexican chorizo
•1½ cup warm water
•1 packets active dry yeast
•2 TBSP vegetable oil
•2 TBSP unsalted butter, melted
•2 TBSP Kosher salt
•2 tsp brown sugar
•1 tsp smoked paprika
•1 TBSP ground black pepper
•1 TBSP garlic powder
•tsp chili powder
•1 chipotle in adobo, minced (Una Donna says it's optional, it was a must for me)
•1/2 cup shredded mozzarella cheese
•3 cups whole wheat flour
•3 cups all purpose flour
•2 cups shredded Chihuahua cheese (the original recipe called for crumbled sharp cheddar)
•1 small onion, minced
•1 lb Mexican chorizo
In a large bowl combine yeast and water and let it stand for 5 minutes.
In a separate bowl mix oil, butter, salt, sugar, paprika, black pepper, garlic powder and minced adobo.
If you have a standup mixer use the dough hook to combine both mixtures adding flour little by little until well mixed.
Knead by hand on a lightly floured surface for 4 minutes.
Transfer dough to a greased bowl and it rest until double, about 1 hour.
In the mean time cook the chorizo and the onions.
Grease two 8x4" bread pans and separate the dough in two.
Roll the dough into 2 rectangular shapes and top each one with chorizo and cheese. Roll each loaf up like a roll, tuck ends under and place seam side down in a pan. Spray with nonstick spray and let rise for one hour.
Pre-heat oven to 375ºF. Bake bread for 35 minuts or until the crust is golden. Top with some cheese and bake for another 5 to 10 minutes. Cool for 15 minutes before unmolding and transferring to cooling racks.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2008/09/17/choriqueso-bread-sandwiches/