Chile Cheese Bread


(makes four 1-pound loaves)

  • 3 cups lukewarm water
  • 1-1/2 Tbsp yeast
  • 1-1/2 Tbsp kosher salt
  • 1-1/2 Tbsp sugar
  • 6 1/2 cups flour
  • 1 cup grated sharp cheddar cheese
  • 1 small can of chiles (mild or hot, your preference!)

Mix together the water, yeast, salt and sugar together in a large bowl. Add remaining ingredients, mix thoroughly with a spoon until completely mixed.

Cover and allow to rise and collapse (about two hours). Use right away or refrigerate for up to 7 days.

Dust dough with flour and cut into quarters. Shape into balls. Allow to rest for 1 hour if refrigerated or 40 minutes if already at room temp.

Preheat oven to 450 degrees and put a broiler pan on bottom shelf of oven. When oven is a temp, put in bread and add one cup water to broiler pan, quickly shut the oven door.

Bake for 25 minutes or until golden brown. Let cool completely before slicing.

This recipe was adapted from Jeff Hertzberg and Zoe Francois book Artisan Bread in Five Minutes a Day.

This book is chock full of yummy recipes!

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