Choriqueso Whole-Wheat Bread
Author: 
Recipe type: Lunch
Cuisine: Mexican
Serves: Makes 2 Loaves
 
1 1/2 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) 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
Ingredients
  • •1 1/2 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)
  • •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
Instructions
  1. In a large bowl combine yeast and water and let it stand for 5 minutes.
  2. In a separate bowl mix oil, butter, salt, sugar, paprika, black pepper, garlic powder and minced adobo.
  3. If you have a standup mixer use the dough hook to combine both mixtures adding flour little by little until well mixed.
  4. Knead by hand on a lightly floured surface for 4 minutes.
  5. Transfer dough to a greased bowl and it rest until double, about 1 hour.
  6. In the mean time cook the chorizo and the onions.
  7. Grease two 8x4" bread pans and separate the dough in two.
  8. 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.
  9. 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/