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 You must fill out the email address portion of the comment form (it will not be published) or I will not be able to contact you should you win.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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254 Responses to “Cheddar and Chiles Bread”

Comment Pages 1 2 3 6
  1. Melissa on November 18, 2009 at 8:48 am

    Jalapeno & cheese bread. Or maybe cinnamon swirl bread. Ooh…or Hawaiian sweet bread. I could never survive on a low-carb diet.


  2. Kelly Dee on November 18, 2009 at 9:14 am

    Sour Dough. Yum!


  3. Sally on November 18, 2009 at 9:19 am

    I love good old-fashioned homemade white bread… When I was a kid, it was one of those things that people used to make and bring over anytime there was an event (a birth, a death, an illness, a homecoming).
    Sadly, my bread making skills really really need some work. I bet this book would help 😉


  4. Melanie on November 18, 2009 at 9:23 am

    Challah bread all the way!


  5. Jen on November 18, 2009 at 9:25 am

    My favorite type of bread is good old fashioned sourdough still warm from the oven.


  6. AmyLynn on November 18, 2009 at 9:31 am

    An excellent rye!


  7. Bridget on November 18, 2009 at 9:32 am

    Bagels are my favorite. Absolutely bagels. I just ate one. Mmm, yum.


  8. Willa McNeill on November 18, 2009 at 9:33 am

    peasant bread that makes good oven toast!


  9. Nicki on November 18, 2009 at 9:33 am

    Anything with garlic!


  10. Molly on November 18, 2009 at 9:33 am

    So it’s not a typical dinner bread, but I love cinnamon raisin bread. So good for breakfast or to cut up and make bread pudding!


  11. Sarah on November 18, 2009 at 9:34 am

    Any bread just fresh from the oven is my favorite!


  12. Susie on November 18, 2009 at 9:37 am

    My very favorite home made bread is FLAX SEED BREAD. It is so flavorful. :)
    Your bread and your chili looks awesome. Will have to make some chili again soon.


  13. Krystle on November 18, 2009 at 9:48 am

    OK first I would have said a cheesy bread, but then I saw someone write jalapeno cheese and well…that reminded me I love jalpeno cheese bread…like eat the whole loaf kind!

    Your chilli looks awesome!


  14. dave on November 18, 2009 at 9:49 am

    I’d have to say: marble rye. great for sandwiches and gives you something to look at.


  15. Josie on November 18, 2009 at 9:53 am

    hmm…. My favorite kind of bread… I guess some sort of bagel… Jalapeno, blueberry, everything… I love bagels!


  16. Rebecca on November 18, 2009 at 9:56 am

    I love any fresh bread, but cranberry walnut is my fave.


  17. Mark G on November 18, 2009 at 9:59 am

    Well I was going to put homemade white, then I remembered Hawiian, then I was thinking about an herby French baguette. So now I’m thinking there are too many good breads to choose just one. :)


  18. Kayla on November 18, 2009 at 10:04 am

    I’d say my favorite type is sour dough – yum!


  19. Rita on November 18, 2009 at 10:07 am

    A big hearty French Baquette…followed by a close second of chewy sourdough (I love to make grilled cheese and french toast with this). I have experimented with making my own starter, but alas, I always forget to feed it!


  20. Danielle on November 18, 2009 at 10:08 am

    I would have to say that a warm piece of Cinnamon Raisin Bread with a dab of butter. Yummy!


  21. Cecilia on November 18, 2009 at 10:10 am

    olive bread!


  22. Julie on November 18, 2009 at 10:10 am

    There are just too many to choose… I am a bread LOVER!
    Fresh white bread from the oven, sweet potato rolls, banana bread, friendship bread, potato bread, garlic bread, cheesy bread, the list goes on and on and on. :) I guess you can tell I like bread.


  23. Erica on November 18, 2009 at 10:11 am

    I’d have to say my favorite is really good, warm from the oven, Italian bread. :)


  24. Lennette Daniels on November 18, 2009 at 10:12 am

    I love all bread. I am a big fan of carbs but the kinds of bread I can always eat are english muffins, white bread, and sourdough (especially my mom’s).


  25. Anna on November 18, 2009 at 10:13 am

    I love all breads- especially with some butter or cheese melted on top!


  26. Jessica on November 18, 2009 at 10:13 am

    my fav bread is housemade honey wheat from my work. DELISH French Toast!!


  27. Brooke Malko on November 18, 2009 at 10:17 am

    I LOVE cheesy bread…. asiago chees bread, or garlicy cheddar busicuits – any bread with cheese is my FAVE!



  28. Sarah on November 18, 2009 at 10:21 am

    Ooo it’s hard to pick a favorite… but maybe cheesey bread! or whole wheat potato bread! Can’t decide


  29. Marty on November 18, 2009 at 10:22 am

    I love pretty much any kind of cheese bread. I have never tried to make homemade bread, but would love to!


  30. Aja on November 18, 2009 at 10:23 am

    Focaccia and Amish Friendship Bread…or any bread with cinnamon is wonderful


  31. Laura on November 18, 2009 at 10:26 am

    I love sourdough bread…yum! : )


  32. Zoe on November 18, 2009 at 10:30 am

    Sourdough! Even with sweet things like nutella and jam, that tang is the best!


  33. Lisa on November 18, 2009 at 10:36 am

    Cinnamon and raisin bread! Hopefully with a huge swirl of cinnamon sugar goodness…yum….


  34. Rebecca on November 18, 2009 at 10:39 am



  35. Dani on November 18, 2009 at 10:39 am

    I love ciabatta bread and am still searching for the perfect recipe.


  36. Lindsay on November 18, 2009 at 10:40 am

    Warm crusty french bread straight out of the oven!


  37. Jessica on November 18, 2009 at 10:46 am

    Sourdough bread!


  38. C_Tyler on November 18, 2009 at 10:50 am

    MMM… definitely will have to try the Cheddar & Chili bread, though usually I’m partial to Zuchinni bread or (my favorite) Banana Bread with Chocolate Chips!


  39. Julie @savvyeats on November 18, 2009 at 10:53 am

    I so want to learn how to make my own bread at home! I especially love the pumpkin bread I get at the Farmer’s Market… it isn’t a sweet bread, but more like a pumpkin dinner roll. Yum!


  40. Margaret on November 18, 2009 at 10:53 am

    I guess a round loaf of Oregano bread is my favorite. Love the texture and fragrance of the bread. But then I am also a cheese bread fan and would find some way of working cheese into lots of the breads I make.


  41. fritz on November 18, 2009 at 10:59 am

    i love pumpkin bread, and any with cheese, and italian flavors and pretty much any type of bread…ever.


  42. amy strauss on November 18, 2009 at 11:01 am

    i gush over loaves of whole grains. my most favorite is from hungry ghost bread in northampton, mass — an 8 grain massive loaf stuffed with a gooey chocolate center! quite an addictive surprise!


  43. bridget {bake at 350} on November 18, 2009 at 11:02 am

    I’d love to try this book! My favorite bread? That’s a toughie…any? 😉 Ciabatta, cinnamon chip, rosemary sourdough…


  44. Regina on November 18, 2009 at 11:02 am

    I like traditional challah. Or anything with oat bran in it. The crust on your bread looks delicious.


  45. Liz Brooks on November 18, 2009 at 11:04 am

    I love simple white yeast bread!


  46. Jessica @ How Sweet It Is on November 18, 2009 at 11:08 am

    I love foccacias and multigrain breads. And anything with cheese. Yum.


  47. Wendy on November 18, 2009 at 11:11 am

    Anything crusty! focaccia. focaccia. focaccia.


  48. Cafe Novo on November 18, 2009 at 11:15 am

    Mmmm, that looks delish!
    My fav would have to be sourdough – I’m slowly learning to make bread (well), I would LOVE to win a cookbook about it!!


  49. Beth on November 18, 2009 at 11:18 am

    Challah bread! I could eat a whole loaf myself.


  50. Angela on November 18, 2009 at 11:20 am

    i love all breads! …but a fresh baked italian bread, piping hot w/ butter is probably my favorite. :-)


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