This hatch chile bread is something to cheer about on any day of the year. I have The Hatch Chile Store to thank for the deliver of hatch chile. If you have missed the window of time during which you can buy freshly roasted Hatch chile at roadside stands and markets, or if you are not lucky enough to live in a region where Hatch chile is abundant, then check out The Hatch Chile Store. Green chile, red chile and chile powder are among the offerings on their website. The recipe for this bread is the Cheddar Jalapeno Bread from Epicurious. I substituted Hatch chile for the jalapeno and doubled the amount of chile too. I really liked the bits of roasted green chile that liven up each slice of bread. This recipe makes excellent sandwich bread, would be wonderful as grilled cheese and I may even pulse a few slices into bread crumbs for my Thanksgiving stuffing.
The #BreadBakers recently shared our Thanksgiving breads with you and now we’re baking again to share ideas for National Homemade Bread Day. Yes, I know, you probably didn’t fill balloons with precious helium today and you did not likely jump out of bed ready to celebrate…but let’s just go with the idea of “eating homemade bread is really GOOD” and use this as an excuse to bake bread yet again this month! I looked around the internet and came across this site aptly named National Whatever Day which chronicles all of the daily celebrations many of us never knew we were missing. Even today, November 17th, offers more then just Homemade Bread as a reason to celebrate– National Unfriend Day, Prematurity Awareness Day, Take a Hike Day, and World Peace Day. Yup, don’t you love it when World Peace and Bread have something in common?
- 1 teaspoon active dry yeast (less than a 1/4-ounce package)
- •1 3/4 cups plus 1 tablespoon warm water (105-115°F)
- •4 cups all-purpose flour plus additional for dusting
- •1 1/2 teaspoons salt
- •1/4 cup olive oil
- •1/4 cup chopped Roasted Hatch Chile (if frozen, thaw and drain first)
- •5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons)
- •1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
- •1 large egg, beaten with a pinch of salt
- This recipe belongs to Epicurious.
Serving Size:1 slice
Amount Per Serving: Calories: 191 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 21mg Sodium: 306mg Carbohydrates: 25g Fiber: 1g Sugar: 0g Protein: 6g
I hope you enjoy our love of bread just as much as we do on this National Homemade Bread Day as you browse through these recipes!
Peanut Butter Buns by Renee at Magnolia Days
Pumpkin Chocolate Tea Bread by Linda at Brunch with Joy
Almond Bread by Rocio at Kidsandchic
Hatch Chile Bread by Holly at A Baker’s House
White Cranberry Nut Bread by Cindy at Cindy’s Recipes and Writings
Hearth Sourdough by Karen at Karen’s Kitchen Stories
Homemade English Muffins by Stacy at Food Lust People Love
Stollen by Laura at Baking in Pyjamas
Olive, Feta & Tomato Bread by Robin at A Shaggy Dough Story
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].