Hatch Chile and Cheddar Bread – Takes Your Sandwich to the Next Level

This challenge was very exciting because I got a sneak look at Donna Currie's cookbook, Make Ahead Bread, which will be released on November 4, 2014. Donna is a member of 37 Cooks, so it was fun to change up one of her recipes in her new book. I pre-ordered my copy months ago and I am anxiously awaiting its arrival. You, too, can order Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day, available on Amazon. This would make a great gift for anyone who loves to bake, so you need at least two! There was substance to the texture of this bread. It was slightly chewy; it made me wish I had sandwich makings. Instead, Mark and I had to make do with two buttered slices each! My dough was so “alive” it came out of the pan in the refrigerator so be sure and use the correct size loaf pan. I could have trimmed the dough on the side, but I opted not to. It’s homemade and it has character!


Hatch Chile and Cheddar Bread - Takes Your Sandwich to the Next Level
by Sharyl

Makes one 9" x 5" loaf
Adapted from Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day by Donna Currie

6 roasted Hatch Chile peppers (use 1 4-ounce can if fresh roasted aren't available - drain well)
1.5 cups room temperature water
2 1/4 teaspoons active dry yeast
1 Tablespoon sugar
3 1/2 cups bread flour (16.5 ounces)
1/2 teaspoon kosher salt
Nonstick baking spray

1/2 cup shredded sharp cheddar cheese

Day One:

Peel and remove seeds from roasted Hatch chiles and dice. Lay peppers on a paper towel to remove moisture. Too much moisture may make the bread soggy. Combine all ingredients, except cheese and Hatch chiles, in large bowl of a stand mixer. Using the dough hook, mix and knead dough until it balls up and becomes elastic and stretchy. When dough is finished, add the peppers and shredded cheese and knead on low, until just incorporated into the dough.

Cover bowl with plastic wrap (sprayed with baking spray) and let dough rise for about an hour, or until it doubles in size. Spray the loaf pan with baking spray. Remove dough from bowl and set on flour-covered surface. Roll into an 8” log to fit the loaf pan. Lay, seam side down, in loaf pan. Cover the loaf pan with sprayed plastic wrap and refrigerate from 6 - 24 hours. I did my day one prep work the morning before and then I baked it the next morning.

Day 2 - Baking Day:

Preheat oven to 350°F. Remove plastic and place loaf pan on center rack in oven. Bake until top is browned, 50-55 minutes (internal temp of 195°F, if you prefer to check it that way.) Remove bread from pan and cool on a wire rack. The hard part is not cutting the loaf until it is cool. Enjoy!