Name: Hatch Chile Bread
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Yield: 1
Cuisine: American
Ingredients: 1 teaspoon active dry yeast (less than a 1/4-ounce package); •1 3/4 cups plus 1 tablespoon warm water (105-115°F); •4 cups all-purpose flour plus additional for dusting; •1 1/2 teaspoons salt; •1/4 cup olive oil; •1/4 cup chopped Roasted Hatch Chile (if frozen, thaw and drain first); •5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons); •1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup); •1 large egg, beaten with a pinch of salt

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hatch chile bread sliced on baking rack with loaf in background

This hatch chile bread is something to cheer about on any day of the year. I have The Hatch Chile Store to thank for the deliver of hatch chile.

If you have missed the window of time during which you can buy freshly roasted Hatch chile at roadside stands and markets, or if you are not lucky enough to live in a region where Hatch chile is abundant, then check out The Hatch Chile Store.

Green chile, red chile and chile powder are among the offerings on their website.

The recipe for this bread is the Cheddar Jalapeno Bread from Epicurious. I substituted Hatch chile for the jalapeno and doubled the amount of chile too. I really liked the bits of roasted green chile that liven up each slice of bread.

This recipe makes excellent sandwich bread, would be wonderful as grilled cheese and I may even pulse a few slices into bread crumbs for my Thanksgiving stuffing.

We recently shared our Thanksgiving breads with you and now we’re baking again to share ideas for National Homemade Bread Day. Yes, I know, you probably didn’t fill balloons with precious helium today and you did not likely jump out of bed ready to celebrate…but let’s just go with the idea of “eating homemade bread is really GOOD” and use this as an excuse to bake bread yet again this month!

I looked around the internet and came across this site aptly named National Whatever Day which chronicles all of the daily celebrations many of us never knew we were missing. Even today, November 17th, offers more then just Homemade Bread as a reason to celebrate– National Unfriend Day, Take a Hike Day, and World Peace Day.

Yup, don’t you love it when World Peace and Bread have something in common?

Yield: 1 loaf

Hatch Chile Bread

Celebrate Hatch chiles with this homemade bread recipe

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

1 teaspoon active dry yeast (less than a 1/4-ounce package)
•1 3/4 cups plus 1 tablespoon warm water (105-115°F)
•4 cups all-purpose flour plus additional for dusting
•1 1/2 teaspoons salt
•1/4 cup olive oil
•1/4 cup chopped Roasted Hatch Chile (if frozen, thaw and drain first)
•5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons)
•1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
•1 large egg, beaten with a pinch of salt

Instructions

This recipe belongs to Epicurious.
http://www.epicurious.com/recipes/food/views/Cheddar-Jalapeno-Bread-237667

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 191Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 306mgCarbohydrates: 25gFiber: 1gSugar: 0gProtein: 6g

This data is provided by Nutritionix and is an estimate only.

Holly Baker

Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.

ivette

Friday 21st of August 2015

I made this recipe last night, from the Epicurious website. It turned out a super delicious bread. My family LOVED it! I was curious about a couple of things. When I made it, the dough was super duper gloppy and wet. It turned out a LOT of dough that nearly occupied up to the rim of my 9.25 x 4.5 loaf pan. It rose above it in less than 1 hour and mushroomed over the sides. So much so, that when it was time to crisp the bottom, the thing could not stay on its side. :-D Was that your experience also? I ended up putting in at least 1 more cup of flour just to be able to handle the thing.

Holly F

Tuesday 1st of September 2015

Hi Ivette, I am glad your family enjoyed this bread! No, I didn't have that experience with the dough rising so quickly but yeast reacts differently in every climate and altitude. It sounds like you rescued the dough and turned it in to a lovely loaf. Well done!

Maurizio

Tuesday 16th of December 2014

I've used Hatch chile in my bread a number of times (it grows in my home state, New Mexico) as we get it fresh each season when it's roasted. Incredible taste, but can be HOT!

Jamie

Tuesday 2nd of December 2014

I made version of this for the holiday, it was a big hit.

Lauren

Friday 21st of November 2014

This looks fabulous!

Robin @ A Shaggy Dough Story

Tuesday 18th of November 2014

Well, now I know what hatch chiles are! And of course, I'll have to get some… Beautiful bread, Holly.

Ingredients

Instructions

Nutrition Information:

Yield:

Serving Size:

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