http://leitesculinaria.com/11374/recipes-cheddar-chile-pepper-bread.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/11374/recipes-cheddar-chile-pepper-bread.html#comment-35968 Dan Kraan, LC Community Moderator Wed, 22 Jun 2011 01:28:00 +0000 http://leitesculinaria.com/wordpress/?p=11374#comment-35968 Definitely a "must try", Annie Definitely a “must try”, Annie

]]> http://leitesculinaria.com/11374/recipes-cheddar-chile-pepper-bread.html#comment-35966 Annie Tue, 21 Jun 2011 16:56:00 +0000 http://leitesculinaria.com/wordpress/?p=11374#comment-35966 Must try this recipe Must try this recipe

]]> http://leitesculinaria.com/11374/recipes-cheddar-chile-pepper-bread.html#comment-389 Testers' Choice Tue, 23 Jun 2009 14:50:10 +0000 http://leitesculinaria.com/wordpress/?p=11374#comment-389 [Joan Osborne] This bread did take a little waiting, and I wasn't sure it'd be worth, it but it sure was. We enjoyed some as soon as it cooled and then toasted a few slices for sandwiches the next day, and it was good both ways. I think this is one I'll make again the next time we're craving chili. [Joan Osborne] This bread did take a little waiting, and I wasn’t sure it’d be worth, it but it sure was. We enjoyed some as soon as it cooled and then toasted a few slices for sandwiches the next day, and it was good both ways. I think this is one I’ll make again the next time we’re craving chili.

]]> http://leitesculinaria.com/11374/recipes-cheddar-chile-pepper-bread.html#comment-388 Testers' Choice Tue, 23 Jun 2009 14:49:44 +0000 http://leitesculinaria.com/wordpress/?p=11374#comment-388 [Jennifer Piercy] This bread was awesome! I haven't always had the best luck with no-knead breads, but this one turned out great, with a good crust and crumb. Easy to make and easy to customize. Highly recommended. [Jennifer Piercy] This bread was awesome! I haven’t always had the best luck with no-knead breads, but this one turned out great, with a good crust and crumb. Easy to make and easy to customize. Highly recommended.

]]> http://leitesculinaria.com/11374/recipes-cheddar-chile-pepper-bread.html#comment-387 Testers' Choice Tue, 23 Jun 2009 14:49:26 +0000 http://leitesculinaria.com/wordpress/?p=11374#comment-387 [Betty Teller] For what it is, this is a very good, fairly easy (except for figuring out the timing) recipe. The cheese and chiles gave it a nice flavor. Baggett's instructions are very thorough and easy-to-follow. From this experience, I'd trust her recipes, and will probably try other breads of hers. The flexibility in rising times gave me more confidence about playing around with them. [Betty Teller] For what it is, this is a very good, fairly easy (except for figuring out the timing) recipe. The cheese and chiles gave it a nice flavor. Baggett’s instructions are very thorough and easy-to-follow. From this experience, I’d trust her recipes, and will probably try other breads of hers. The flexibility in rising times gave me more confidence about playing around with them.

]]> http://leitesculinaria.com/11374/recipes-cheddar-chile-pepper-bread.html#comment-386 Testers' Choice Tue, 23 Jun 2009 14:48:57 +0000 http://leitesculinaria.com/wordpress/?p=11374#comment-386 [Duane DeMello] This loaf of bread was without exception the best I have ever made. I took the long route of ten hours in the fridge, followed by a 15-hour cool rise. For the second rise, I went for 20 hours in the fridge. The result was a dough standing 3/4 of an inch above the top of the loaf pan. Upon baking, it rose another 3/4 inch, finishing with beautiful overhanging edges on each side. The taste was superb and the crunchiness of the crust, on all sides, likewise, was wonderful. [Duane DeMello] This loaf of bread was without exception the best I have ever made. I took the long route of ten hours in the fridge, followed by a 15-hour cool rise. For the second rise, I went for 20 hours in the fridge. The result was a dough standing 3/4 of an inch above the top of the loaf pan. Upon baking, it rose another 3/4 inch, finishing with beautiful overhanging edges on each side. The taste was superb and the crunchiness of the crust, on all sides, likewise, was wonderful.

]]> http://leitesculinaria.com/11374/recipes-cheddar-chile-pepper-bread.html#comment-385 Testers' Choice Tue, 23 Jun 2009 14:47:43 +0000 http://leitesculinaria.com/wordpress/?p=11374#comment-385 [Trista Crossley] I was really surprised by how tasty this bread was, especially the crunchy crust. The texture of the bread was soft and dense with really good flavor. The grated cheese pretty much disappeared into the bread, but it worked really well with the flavor of the mild green chiles. [Trista Crossley] I was really surprised by how tasty this bread was, especially the crunchy crust. The texture of the bread was soft and dense with really good flavor. The grated cheese pretty much disappeared into the bread, but it worked really well with the flavor of the mild green chiles.

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