Skip to Content

Hatch Chile Bread

hatch chile bread sliced on baking rack with loaf in background

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.

We 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, Take a Hike Day, and World Peace Day.

Yup, don’t you love it when World Peace and Bread have something in common?

Yield: 1 loaf

Hatch Chile Bread

sliced hatch chile bread with loaf in background

Celebrate Hatch chiles with this homemade bread recipe

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 2 hours
Total Time 3 hours

Ingredients

  • 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

Instructions

  1. This recipe belongs to Epicurious.
  2. http://www.epicurious.com/recipes/food/views/Cheddar-Jalapeno-Bread-237667

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving: Calories: 191Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 306mgCarbohydrates: 25gFiber: 1gSugar: 0gProtein: 6g

This data is provided by Nutritionix and is an estimate only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Stack of three pumpkin macarons
Previous
Pumpkin Macarons
Next
Pepparkakor (Swedish Ginger Cookies)
Skip to Recipe