I'm back! It has been a while since I last posted and I apologize for abandoning you but as you probably know, I've been quite busy lately. My book tour for The New Southern Latino Table is now easing up a bit for the summer and I'll be posting a bit more frequently.
However, this is not the only reason I've been absent. I am so happy to report that during this year of touring and traveling to meet so many wonderful people, I have had another project under my sleeve. During this time, I have also been dedicated to writing my second cookbook, which I'm happy to report will be released next year in 2013.
I delivered my manuscript to my publisher this week and I've got to tell you that writing the second book was as exciting as writing the first one. I've enjoyed each and every minute of recipe development, testing, re-testing, and writing. I will announce details on the book's title and release date as I know them. For now, I leave you with good news and with a wonderful recipe for the easiest and most delicious cheese bread.
Many of you have asked me what kinds of recipes I like to whip together on a whim. Since today, after months of writing, it's all about comfort food and recipes that are easy and that I can make just for the joy of it, I'll share this quick bread that I love to make for my family.
Stay tuned for more great news to follow next week--another big announcement. For now, go mix this easy bread together and share in the comfort of lazy summer baking, one loaf at a time.
Chipotle-Cheese Bread
3 cups all purpose flour
1 tablespoon, plus 1 teaspoon baking powder
1/2 teaspoon sea salt
2 cups shredded Monterrey-Jack cheese
2 cups milk
2 tablespoons melted butter
2 teaspoons finely minced canned chipotle chile in adobo sauce
1 teaspoon adobo sauce
Preheat the oven to 400 degrees F. Spray a 9x5x3 inch loaf pan with cooking spray. In a large bowl, whisk together the flour, baking powder, salt, and cheese. In a separate bowl, stir together the milk, butter, chipotle, and adobo sauce. Stir the wet ingredients into the dry ingredients, mixing them just until combined. Pour dough into the prepared pan, level top off with a spatula, and bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10 minutes; invert onto a cooling rack and cool for 10 minutes before slicing. Note: After baking this bread, you can wrap it with plastic and aluminum foil and freeze it; bring it to room temperature. I love to slice it and toast it slightly in my toaster oven. It's delicious alongside salads, or chili.
Makes 1 loaf
Copyright. Sandra A. Gutierrez, 2012; All Rights Reserved. No part of this post, photos, or recipes may be copied, distributed, or disseminated without the express written permission of the author. Be nice, you may link to my blog but always give me full credit and a link back.
Recent Comments