Hatch Chile Cheese Bread
Hatch Chile Cheese Bread takes around 2 hours and 30 minutes from beginning to end. This recipe serves 24 and costs 36 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 161 calories, 6g of protein, and 6g of fat per serving. It works well as a hor d'oeuvre. A mixture of beer, sugar, potato flakes, and a handful of other ingredients are all it takes to make this recipe so delicious. 1094 people found this recipe to be flavorful and satisfying. It is brought to you by Restless Chipotle. With a spoonacular score of 49%, this dish is solid. Try Hatch Chile Zucchini Bread for #BreadBakers, Cheesy Hatch Chile Pull Apart Bread, and Key Lime Hatch Chile Gelato: How to Use Hatch Chiles for similar recipes.
Servings: 24
Preparation duration: 120 minutes
Cooking duration: 30 minutes
Ingredients:
12 ounces (about 2½ cups) beer, at room temperature (I used Killian's Red Ale)
4 to 5 cups bread flour
8 ounces smoked cheddar cheese, diced
½ cup Hatch chiles, diced small (may use jalapeno or poblano if desired.)
½ cup gluten flour (may omit )
¼ cup olive oil
½ cup potato flakes
1 tablespoon sugar
1 cup warm water
2 tablespoons yeast
Equipment:
bowl
kitchen towels
Cooking instruction summary:
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 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 downForm into two loaves.Bake at 350F for 30 to 40 minutes, or until the bottoms sound hollow when tapped.
Step by step:
1. Add the yeast, sugar, and beer to the bowl of your mixer.
2. 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 and cheese.
3. 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.
4. 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
5. Form into two loaves.
6. Bake at 350F for 30 to 40 minutes, or until the bottoms sound hollow when tapped.
Nutrition Information:
covered percent of daily need
