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Hatch Chile Cheese Bread
Hatch Chile Cheese bread is delicious as a sandwich bread or as toast. Smoky cheddar cheese combines with spicy Hatch chiles to bring out a magical flavor in this light, tender yeast bread recipe.
Course
Bread
Prep Time
2
hours
hours
Cook Time
30
minutes
minutes
Total Time
2
hours
hours
30
minutes
minutes
Servings
2
Calories
Author
Marye Audet-White
Ingredients
2
tablespoons
yeast
1
tablespoon
sugar
12
ounces
(about 2 ½ cups) beer, at room temperature (I used Killian's Red Ale)
2
or 3 teaspoons Kosher salt
(taste the cheese , if it's really salty use the lesser amount)
1
cup
warm water
¼
cup
olive oil
½
cup
vital wheat gluten
(may omit )
½
cup
potato flakes
4
to 5 cups bread flour
½
cup
Hatch chiles
, diced small (may use jalapeno or poblano if desired.)
8
ounces
smoked cheddar cheese
, diced
Instructions
Add the yeast, sugar, and beer to the bowl of your mixer.
Let the mixture sit for about 5 minutes, it should bubble up.
At the water, gluten flour , and potato flakes with the mixer on low.
With the mixer running add the chiles, salt, and cheese.
Add the bread flour, 1 cup at a time, until the mixture forms a ball.
Knead for 4 to 5 minutes by mixer or until the dough is springy and elastic.
Form the dough into a ball, rub with olive oil, and place in a large, oiled bowl.
Cover with a clean tea towel.
Let rise for 1 hour or until doubled.
Punch down.
Form into a ball, cover, and let rise until doubled again. (You may omit this step if you like but I think it helps the flavor develop)
Punch down
Form into two loaves.
Bake at 350F for 30 to 40 minutes, or until the bottoms sound hollow when tapped.