This no-knead Cheese Bread recipe made with Hatch Green Chiles requires only eight ingredients, most of which are pantry staples. If you want to make delicious artisan bread with a little spice that looks and tastes like it came from a high-end bakery in minimal time, this easy bread recipe is for you!
3tablespoonsLand O Lakes® Butter with Olive Oil & Sea Salt, melted
Instructions
Dissolve yeast in warm water and sugar. Stir until well blended. Let sit for 10 minutes for yeast to activate.
In a stand mixer fitted with a dough hook, combine yeast mixture with warm milk, 1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt. Add the green chiles and cheese; mix until well blended.
Slowly add flour followed by salt into this mixture and mix until well blended. This dough will be slightly sticky.
Place dough in a greased bowl and let rise covered with a tea towel for 2 to 4 hours, or until doubled in size.
Preheat the oven to 375 degrees F.
Transfer the dough from the bowl onto a floured surface. The dough should still be slightly loose.
Lightly spray loaf pan with cooking spray.
Gently place dough into the loaf pan so it’s evenly distributed. Place dough in loaf pan and cover it with a tea towel while the oven is preheating or up to 30 minutes.
Drizzle dough with melted Land O Lakes® Butter with Olive Oil & Sea Salt.
Bake for about 45 to 55 minutes, or until the loaf is golden brown.
Remove the loaf from the loaf pan and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.
Notes
I like to use roasted Hatch chiles. Roasting blisters the skin of the chile and separates it from the flesh, making it easy to peel. Roasting, also, enhances the flavor.
Hatch chile comes in mild, medium, and hot, so select the peppers depending on your heat tolerance.
If fresh chiles are not available canned, whole chiles can be used.
Monterey Jack, pepper Jack, or white mild cheddar cheese may be used in place of Mexican queso Oaxaca.