Green Chile and Cheddar Bread

August 9, 2019
Created by Harmons
6 hours 25 minutes
Serves 1 loaf
  • 2 cups unbleached bread flour
  • 1 1/2 cups unbleached all-purpose flour, plus more as needed
  • 1 Tbsp sugar
  • 1 tsp instant yeast
  • 1 1/2 tsp salt
  • 2 Tbsp vegetable oil
  • Cooking spray
  • About 1 2/3 cups ice water
  • 1/2 cup roasted and chopped green chiles
  • 8 oz grated sharp Cheddar cheese
  • 4 oz grated pecorino cheese
  • 2 Tbsp chopped fresh chives

In a large bowl, combine flours, sugar, yeast, and salt. In a small bowl, combine oil and water. Add wet ingredients to dry ingredients, scraping down sides until ingredients are well blended.

Spray cooking spray on top of dough and cover bowl with plastic wrap that’s also been sprayed with oil. Refrigerate dough for 3 hours. Remove from refrigerator 30 minutes prior to adding in remaining ingredients.

Oil a 9”x5” loaf pan.

Sprinkle 1/3 of chiles, cheeses, and chives over dough and stir to combine. Add next 1/3 and stir to combine. Last, add remaining 1/3 of chiles, cheese, and chives and stir to combine. Knead dough on a lightly floured work surface, 3-5 minutes and place dough, seam side down, in prepared loaf pan and coat or spray with oil. Cover with a flour towel and let rise in a warm area until doubled in size, 1-2 hours.

Place a rack in lower third of oven and preheat to 425°.

Reduce heat to 400° and bake until top is browned, 30-40 minutes. Cover with foil and continue to cook until a skewer inserted into thickest part of bread comes out with a few crumbs, 20-30 minutes. Transfer bread to a rack and let cool, 10 minutes. Turn bread out onto rack and let cool completely.