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 You must fill out the email address portion of the comment form (it will not be published) or I will not be able to contact you should you win.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 4 6
  1. Astrid on November 18, 2009 at 11:20 am

    My favorite has to be fresh sourdough. It is pretty amazing.


  2. Diane on November 18, 2009 at 11:30 am

    Anything whole grain, with lots of nuts and seeds!


  3. Kat on November 18, 2009 at 11:35 am

    My husband’s grandma makes the best potato rolls in the universe. I can’t replicate them to save my life. I bake all our bread at home, so it isn’t like I don’t get practice, but the technique for those rolls eludes me.


  4. Lori on November 18, 2009 at 11:36 am

    I am a traditional girl; I love a thick slice of plain white bread with a hard, thick crust! Yum!!


  5. Ally on November 18, 2009 at 11:39 am

    One of my favorite breads when I lived in northern NY was an olive rosemary flatbread. They used kalamatas and fresh rosemary – it was incredible!


  6. amanda @ fake ginger on November 18, 2009 at 11:45 am

    Brioche! Hate making it but love eating it!


  7. Chelsea on November 18, 2009 at 11:50 am

    I LOVE a good SOURDOUGH!!


  8. Sara on November 18, 2009 at 11:50 am

    Italian bread :)


  9. Jill on November 18, 2009 at 11:52 am

    <3 Sourdough is my favorite, but this looks fantastic also!


  10. Betsy on November 18, 2009 at 12:01 pm

    Banana Bread :)


  11. Cheryl W on November 18, 2009 at 12:03 pm

    My favorite bread is Wheat berry. MMMM makes my mouth water just thinking about it.


  12. Billi on November 18, 2009 at 12:04 pm

    Coconut bread! Amazing an every level!


  13. Mary on November 18, 2009 at 12:20 pm

    Ooohhh…Love me some Carbs! Favorite bread has to be home made honey white or salt rising!


  14. Asha@FSK on November 18, 2009 at 12:21 pm

    I love making bread at home! I want that book!! And my fav bread is Focaccia.. just love the sponginess and all the fun you can have with flavors


  15. Jessica Farmer on November 18, 2009 at 12:40 pm

    I love good ol’ white sandwich bread! Fantastic right out of the oven!!


  16. kira on November 18, 2009 at 12:40 pm

    While it is hard to choose just one… I would have to say my favorites are always the more rustic loaves with lots of “stuff” in them like dried fruit, nuts and seeds.


  17. Mohana on November 18, 2009 at 12:42 pm

    I love making bread at home! Last night made a recipe that rocked my world! Rosemary-caramelized onions-kalamata olives no-knead bread topped with blue cheese!


  18. Keely on November 18, 2009 at 12:42 pm

    LOVE: Ciabatta and ANY kind of cheesy bread. mmm


  19. Lindsey on November 18, 2009 at 12:44 pm



  20. Jamie Miele on November 18, 2009 at 12:45 pm

    I love Hawaiian Sweet Bread!


  21. Barbara on November 18, 2009 at 12:48 pm

    Beautiful bread! It looks nice and soft. As much as I try to love the whole grains, my favorite is a nice, soft white, or maybe challah, or maybe cinnamon bread — I guess it’s too hard to decide!


  22. Marsha on November 18, 2009 at 1:08 pm

    I just found your website and am so pleased. I love the Zoe Bakes website and she had a link to yours. GREAT!


  23. N on November 18, 2009 at 1:11 pm

    Pumpernickel bread is the best – yum! Also any kind of cheese bread or sun-dried tomato bread.


  24. Avital on November 18, 2009 at 1:11 pm

    Fresh, warm focaccia with vegetables and rosemary is my all time favorite!


  25. Jenny on November 18, 2009 at 1:28 pm

    This recipe looks terrific – can’t wait to make it!
    My favorite bread is a yeast roll recipe my mom called Soggy Bottom Rolls. Soggy because you dip them in melted butter and then place them onto a pan with a stick or two of melted butter. They sort of fry on the bottom.


  26. Kelsey on November 18, 2009 at 1:28 pm

    I really miss the green chile-cheddar bread for 501 cafe in Oklahoma. I try to get some whenever I go back!


  27. Julia on November 18, 2009 at 1:30 pm

    So far my favorite type of homemade bread is Whole Wheat Naan. It was delicious dipped into hummus. And equally delicious topped with pizza topping and thrown on the grill really quickly. And you can freeze it too. It’s so versitile. I just love it.


  28. Kathy on November 18, 2009 at 1:33 pm

    Tough decision! :-) Raisin bread is my final answer.


  29. Dani on November 18, 2009 at 1:40 pm

    My daughter and I are both wanting to try our hands at bread baking. My only previous attempt was 30 years ago and resulted in rock-hard rolls. I love baguettes, especially warm. Thanks for a chance at the giveaway!


  30. Stephanie on November 18, 2009 at 1:44 pm

    Sourdough! The tangier the better and if there is a garlic herb butter to slather on top, even better!


  31. Robert on November 18, 2009 at 1:44 pm

    My favourite type of bread would have to be roti.


  32. Jen B on November 18, 2009 at 1:45 pm

    My favourite type of bread is cinnamon swirl and since I HATE raisins with a passion and find they comtaminate things and so can’t be picked out, I always make my own!


  33. Risa on November 18, 2009 at 1:49 pm

    Garlic and herb dinner buns, yum!!


  34. Kelly on November 18, 2009 at 2:01 pm

    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…


  35. Deana on November 18, 2009 at 2:34 pm

    Homemade french bread, made with a recipe from a friend.


  36. Kim on November 18, 2009 at 2:39 pm

    Jalepeno and cheese bread! YUMMY!!!


  37. lcwhitty on November 18, 2009 at 2:44 pm

    I love dark, nutty, grainy breads – – soft warm centers, and firm, crunchy crusts slathered with lightly salted organic butter fresh from the oven. Delish! In my world, (wo)man can live by bread alone. :)


  38. Sarah H on November 18, 2009 at 2:45 pm

    I like cinnamon bread!


  39. emily e. on November 18, 2009 at 2:48 pm

    Definitely a sour, sourdough! Hard to find in Texas!


  40. Tasha on November 18, 2009 at 2:55 pm

    I love love love all kinds of breads, but today I’m feeling very…cheesy. Any bread with cheese. YES!


  41. Ioana on November 18, 2009 at 3:18 pm

    This is a very hard question – I love bread, in all shapes and forms. Well, I love fresh bread in all shapes and forms. How can I pick only one? If I have to…I think focaccia. I like that even when it’s a little bit stale, so that says a lot.


  42. marina mott on November 18, 2009 at 3:24 pm

    all, I love all!!!
    I’m starving!!


  43. zarpandit on November 18, 2009 at 3:27 pm

    definitely challah bread :)))


  44. Dianna on November 18, 2009 at 3:28 pm

    any hot homemade bread with a little butter and honey is DElicious!


  45. Kimberly on November 18, 2009 at 3:29 pm

    any bread that is hot out of the oven with butter is my favorite :)~


  46. Tiffany S. on November 18, 2009 at 3:29 pm

    My favorite type of bread is sourdough! Thanks for the giveaway and if I don’t win, what a great price for 8 bread recipes!


  47. Ashley on November 18, 2009 at 3:32 pm

    I love love love any type of bread with cheese too! I have great memories of my childhood when my dad and I would make a bread similar to the cheese and pep bread together. It was a biweekly tradition for us. :)

    Thanks for the great blog and the giveaway!


  48. Julie on November 18, 2009 at 3:42 pm

    I love banana bread!


  49. Jeanne on November 18, 2009 at 3:48 pm

    There are so many choices…but sourdough is my #1 favorite!


  50. Margaret H on November 18, 2009 at 3:49 pm

    French baguette – sooo good…


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