Cheddar and Chiles Bread


After not doing a whole lot of bread baking over the summer I have come back in full force. I’ve been kneading up a storm, and this is one of my new favorite recipes. As you may have guessed from the Soft Cheese and Pepperoni Bread, I love cheese breads. Any kind of cheese, any shape – roll, loaf, bun – you name it and if it has cheese in it I will love it. I especially love sharp white cheddar, so it’s no surprise that this bread was calling my name. As soon as I saw the recipe it seemed like a perfect complement to a warm bowl of chili, and that’s exactly how I served it. Rich and tangy from the cheese with a subtle kick from the chiles, it’s a great bread to pair not only with chili, but any stews and hearty soups, as well as for sandwiches that you want to jazz up a bit.


This recipe comes from a new cookbook, Kneadlessly Simple, that I was given the opportunity to review. Like quite a few of the recent bread books on the market, it focuses on making bread baking simpler and more accessible to a greater number of people. It offers different techniques for letting the bread rise, which provides quite a bit of flexibility when baking given any time constraints you may have. I feel strongly about making as many things from scratch as possible to eliminate the amount of processed ingredients that I consume, so I’m really happy to see these books coming out, as they provide a great segue into bread baking for beginners.

It’s important to note that if you want to bake the bread using “regular” methods for a same-day bake, just make these simple adjustments to any of the recipes in the book:

  • Use warm water instead of ice cold water.
  • After mixing together ingredients, knead the dough until it is soft and elastic.
  • Place dough in a greased bowl, cover with plastic wrap, and let rise 1-3 hours, or until doubled in size.
  • Once doubled, shape the dough as directed or place in loaf pan and let rise again until dough has grown to more than one and a half times its size or dough is about ½-inch above rim of loaf pan.
  • Bake as directed.


I’d love to encourage more homemade bread baking, so I’m giving away a copy of Kneadlessly Simple to one lucky reader, who will be selected at random. The guidelines:

Deadline: Monday, November 23, 2009 11:59pm EST

Required: Your email address. You must fill out the email address portion of the comment form (it will not be published) or I will not be able to contact you should you win.

How to Enter: It’s simple! Leave a comment on this post and answer the following question:

What is your favorite type of bread?


The giveaway is now closed and a winner has been selected using! Congratulations to commenter #84, Kelly, who said that her favorite type of bread is sourdough:

“I absolutely love sourdough bread!! A really fresh sourdough is the best…it’s a little bit tangy, crusty on the outside, and deliciously soft inside!!! Mmmmm I am now craving it…”

Congratulations, Kelly, I hope you enjoy the book!!

If you did not win the giveaway but are interested in kneadless bread recipes, ACH Foods and Fleischmann’s have created an eight-recipe book, The Bread Breakthrough. This compact cookbook introduces you to the simplicity of baking no-knead yeast breads – on your schedule. To purchase yours for $1, visit

Disclaimer: This post was sponsored by ACH Foods

Cheddar and Chiles Bread

Makes 1 9×5-inch loaf

1 9×5-inch loaf pan

3½ cups (17.5 ounces) unbleached white bread flour, plus more as needed
1 Tablespoon granulated sugar
1½ teaspoons salt
1 teaspoon instant, fast-rising, or bread machine yeast
2 Tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and loaf pan
1-2/3 cups ice water, plus more if needed
8 ounces (3 lightly packed cups) coarsely grated very sharp cheddar cheese, preferably white cheddar
½ cup very well-drained and patted dry chopped canned green chiles

1. In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, scraping down the sides until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don’t over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush to spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at room temperature for 15 to 20 hours. If convenient, stir the dough once partway through the rise.

2. Vigorously stir the dough, gradually sprinkling over and incorporating the cheese and chiles. Fold them in very thoroughly to ensure they are evenly distributed. If necessary, thoroughly stir in enough more flour to yield a very stiff dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a well-greased 9×5-inch loaf pan. Evenly brush or spray the dough top with oil. Using well-oiled kitchen shears or a serrated knife, make a ¼-inch-deep slash lengthwise down the center of the loaf. Cover the pan with nonstick spray-coated plastic wrap.

3. For a 1½- to 2½-hour regular rise, let stand at warm temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches ½ inch above the pan rim.

4. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 425°F.

5. Reduce the heat to 400°F. Bake for 30 to 40 minutes, until the top is nicely browned; cover the top with foil as needed. Continue baking for 20 to 30 minutes longer, or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 204° to 206°F on an instant-read thermometer). Then bake for 5 minutes more to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack; cool thoroughly.

6. Cool thoroughly before slicing or storing. Store air-tight in plastic or aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

(From Kneadlessly Simple by Nancy Baggett)

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253 Responses to “Cheddar and Chiles Bread”

Comment Pages 1 2 3
  1. Sarah on November 19, 2009 at 9:40 pm

    Favorite bread… One of many is a crusty olive bread.


  2. Karina on November 19, 2009 at 9:42 pm

    MMM I love bread WAY more thank I should. I love fresh rye, french, and focaccia!


  3. Gretchen Noelle on November 19, 2009 at 10:17 pm

    My favorite kind of bread is SOURDOUGH!


  4. Elizabeth Eggen on November 19, 2009 at 11:01 pm

    Homemade Foccacia with sea salt and fresh rosemary and a little cracked pepper!! yum yum


  5. nori on November 20, 2009 at 3:31 am

    this sounds like a fabulous cookbook!
    my favorite bread to eat is sourdough. my fave to make is honey whole wheat.


  6. snacksgiving on November 20, 2009 at 3:46 am

    Focaccia would be my favourite I guess


  7. SheilaM on November 20, 2009 at 10:11 am



  8. Carol on November 20, 2009 at 11:35 am

    I love a hearty Wheat bread.


  9. Tiffany on November 20, 2009 at 12:24 pm

    I love sour dough bread!


  10. Sherry on November 20, 2009 at 4:43 pm

    I love challah!


  11. LB on November 20, 2009 at 9:08 pm

    Garlic bread!!


  12. Delia on November 20, 2009 at 10:10 pm

    apple cinnamon almond bread is great, but really, I like practically all types of bread!


  13. Kerstin on November 20, 2009 at 11:34 pm



  14. Darcy B on November 21, 2009 at 12:36 am

    My favorite is from a bakery is costa mesa california called French’s cupcake bakery–it’s called cheese omelet bread–it also comes in a cheese & jalapeno version.


  15. Kristina on November 21, 2009 at 1:29 am

    Can I have more than one fav? I love a good cheddar dill quick bread, warm and crusty italian bread dipped in olive oil and italian herbs and Irish soda bread with rich and creamy salted butter. Yum, too bad it is 1 am or I would start baking bread.


  16. Jessica on November 21, 2009 at 2:20 pm

    I love banana bread.


  17. Felicia Glover on November 21, 2009 at 3:19 pm

    Growing up in an Italian household, I have a fondness for focaccia. all styles, whether it be savory or sweet… I have tweaked the following recipes to suit my tastebuds…

    My all time savory favorite is hand torn tomato pieces dotting the top of the dough, then sprinkled with dried oregano, course salt and fresh pepper and finished with Olive oil.
    My sweet favorite is caramelized Onion with dried fig and sprinkled with sugar.


  18. Jess on November 21, 2009 at 5:26 pm

    my favorite bread is a sweet bread my great-grandmother made with cardamom. SOOO delicious.


  19. Tina Precht on November 21, 2009 at 8:26 pm

    I love any kind of bread with lot’s of seeds and nut’s in it. Sunflower, poppy seed, flax seed, sesame, walnut’s. Perhaps hazelnuts. Lot’s of crunch!


  20. Tamara on November 21, 2009 at 9:16 pm

    I love sourdough bread!


  21. Jasmine on November 22, 2009 at 7:51 am

    I love Portuguese Sweet bread and cheese breads.


  22. Elizabeth E. on November 22, 2009 at 10:29 am

    Interestingly enough, ages and ages ago, my grandmother and I each purchased a copy of Fleischman’s little break book, Bake It Easy, which I still use to this day. The main reason? Their white bread with cinnamon-crumble topping. Divine.

    But currently my favorite is focaccia, all warm and salty, right from the oven.


  23. Amy on November 22, 2009 at 12:14 pm

    Sourdough & cheese breads! (I can have more than one favorite, right?)


  24. Casey on November 22, 2009 at 1:37 pm

    My favorite type of bread is rye. It makes the best toast and wonderful sandwiches.


  25. Elizabeth on November 22, 2009 at 2:41 pm

    I love ciabbatta! It’s best right out of the oven or for a good sandwich!


  26. Tracey on November 22, 2009 at 4:51 pm

    My favorite bread is the anadama from The Bread Baker’s Apprentice! It’s terrific on its own and makes great grilled cheese sandwiches :)


  27. Amber on November 22, 2009 at 7:32 pm

    Your bread sounds delightful as does this cookbook. My favorite kind of bread is ALL breads! :) Anything with garlic or cheese is extra special though.


  28. Lauren on November 22, 2009 at 8:30 pm

    My favorite bread is cinnamon swirl bread


  29. John on November 22, 2009 at 8:30 pm

    This recipe makes me think of the jalapeno cheese bread from Goode company bbq in Houston. Along with some brisket and sauce, amazing.


  30. annie on November 22, 2009 at 8:42 pm

    For the moment I’m off all types of flours for health reasons, but I absolutely love ciabatta bread. It has a crusty exterior with a chewy dense ineterior and is very versatile. Happy Thanksgiving to our American friends, from a Canadian reader.


  31. Esme on November 22, 2009 at 9:34 pm

    I love a good rye bread.


  32. Sarah on November 22, 2009 at 10:50 pm

    My favorite bread to make and eat is challah!


  33. Jenny on November 22, 2009 at 11:47 pm

    Oh it’s must be jalapeno cheddar bread right from the oven. Hot, crusty and cheesy…with some soup…THUD!


  34. Holly on November 23, 2009 at 2:25 am

    A great raisin bread


  35. Jamie on November 23, 2009 at 10:06 am

    Sourdough! Definitely sourdough. I grew up in the San Francisco area, so it was a staple.


  36. Barb on November 23, 2009 at 10:10 am

    Fresh, warm crusty, white bread…Italian or Peasant type


  37. Nicole D. on November 23, 2009 at 1:38 pm

    My favorite bread is sourdough! Thanks!


  38. Kathy R. on November 23, 2009 at 3:18 pm

    I LOVE beer dill bread. Melted butter poured overtop half way through baking. Delish!!


  39. Ashley on November 23, 2009 at 3:43 pm

    a great multi grain bread where the seeds and nuts are visible as well as tasteful in the bread


  40. Sandy on November 23, 2009 at 3:55 pm

    Regular, plain white homemade bread is my favorite tho I never met a bread I did not like.


  41. ashley on November 23, 2009 at 4:42 pm

    cheddar and green chiles? perfection! i’ve had cheddar & jalapeno but never green chiles… they’re so tasty though!!

    i think plain old homemade white bread is still my favorite… with loads of real butter of course! :-)


  42. S on November 23, 2009 at 6:39 pm

    Oh, cool cookbook! My favorite bread is no-knead bread: so easy and so good (crunchy crust, soft and chewy inside).


  43. Linda on November 23, 2009 at 8:54 pm

    A really dense, whole grain bread!


  44. Elizabeth Eggen on November 23, 2009 at 10:12 pm

    My favorite bread to make is Cinnamon raisin bread. Still warm with butter!


  45. Kitty Devany on November 23, 2009 at 10:24 pm

    Broccoli cheddar loaf, or zucchini bread. I enjoy things that are not normally found in bread. i<3carbs!


  46. Holly Genovese on November 23, 2009 at 11:15 pm

    I am a bread lover so this is hard, probably sour dough, but then there is cheddar, and then there is chibatta, or a good rye….. love em all


  47. Avanika (Yumsilicious Bakes) on November 24, 2009 at 1:19 am

    Foccaccia!! Hope i spelt it right though! Haven’t ever made bread, but LOVE eating them!


  48. Wendy Wallach on November 25, 2009 at 8:49 pm

    I love pumpkin bread.

    madamerkf at aol dot com


  49. Ashley on November 29, 2009 at 2:18 pm

    Yum I’m a sucker for any kind of cheese bread!


  50. Chaya on November 30, 2009 at 6:39 pm

    My hubby is gluten free so when I get to buy real bread, I go for cinnamon raisin. Otherwise, I want bagels.

    I love the green from the pistachios in the biscotti. Nice touch.


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