This no-knead Cheddar-chiles bread is dense, marvelously savory, and shot through with Cheddar cheese and plenty of green chiles for a Mexican-inspired loaf. Great for sandwiches.
The Hispanic influence on American culture over the past decades has been pervasive and shows up not only in the popularity of Mexican and Tex-Mex fare, but also in the widespread availability of ingredients like assorted chiles. Once found only in ethnic communities and markets, green chiles turn up in everything from soups and quiches to corn casseroles and both quick and yeast breads. (If you aren’t familiar with green chiles, note that they are just slightly piquant; they are not the same as jalapeños.)
This is a delightfully savory bread, particularly if a top-quality white cheddar is used. The loaf is shot through with cheese and bits of green chiles, and the crust is golden brown. It is great with chili, hearty, full-bodied soups, and bean dishes; it also makes an unusual but very appealing sandwich bread. For a different look and milder taste, prepare the equally easy cheddar and pimiento variation provided at the end of the recipe.–Nancy Baggett
No-Knead Cheddar and Chiles Bread
- Quick Glance
- 30 M
- 3 H, 45 M
- Makes 1 large loaf
IngredientsEmail Grocery List
Cheddar and Pimiento Bread
- Omit the green chiles and substitute an equal amount of well-drained and patted dry chopped jarred pimientos. Otherwise proceed exactly as directed.
Recipe Testers Reviews
I was really surprised by how tasty this Cheddar and chiles 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.
This loaf of Cheddar and chiles 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.
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.
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.