Servings
Font
Back
No-Knead Green Chile Cheese Bread
4.5 from 30 votes

No-Knead Green Chile Cheese Bread

This no-knead Cheese Bread recipe made with Hatch Green Chiles requires only eight ingredients, most of which are pantry staples. If you want to make delicious artisan bread with a little spice that looks and tastes like it came from a high-end bakery in minimal time, this easy bread recipe is for you!

Cook Time
55 mins
Rising time
4 hrs
Total Time
4 hrs 55 mins
Servings: 12
Calories: 200 kcal
Course: Bread
Cuisine: Mexican

Ingredients

  • 1/4 ounce dry yeast active, packet
  • 1/2 cup water warm (105-115 degrees F.)
  • 1/4 teaspoon granulated sugar
  • 1/2 cup milk lukewarm
  • 1 tablespoon butter room temperature, with olive oil and sea salt, brand Land O Lakes®
  • 1 cup green chile about 4 chiles, roasted, peeled and chopped
  • 1 cup cheese shredded, recommend queso Oaxaca or Monterey Jack
  • 3 cups all-purpose flour
  • 1 teaspoon salt sea salt
  • 3 tablespoons butter melted, with olive oil and sea salt, brand Land O Lakes®

Instructions

    Cup of Yum
  1. Dissolve yeast in warm water and sugar. Stir until well blended. Let sit for 10 minutes for yeast to activate.
  2. In a stand mixer fitted with a dough hook, combine yeast mixture with warm milk and 1 tablespoon butter. Add the green chiles and cheese; mix until well blended.
  3. Slowly add flour followed by salt into this mixture and mix until well blended. This dough will be slightly sticky.
  4. Place dough in a greased bowl and let rise covered with a tea towel for 2 to 4 hours, or until doubled in size.
  5. Preheat the oven to 375 degrees F.
  6. Transfer the dough from the bowl onto a floured surface. The dough should still be slightly loose.
  7. Lightly spray loaf pan with cooking spray. 
  8. Gently place dough into the loaf pan so it’s evenly distributed. Place dough in loaf pan and cover it with a tea towel while the oven is preheating or up to 30 minutes. 
  9. Drizzle dough with melted butter.
  10. Bake for about 45 to 55 minutes, or until the loaf is golden brown.
  11. Remove the loaf from the loaf pan and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.

Notes

  • Keep your yeast in the freezer to extend its shelf life! As long as the yeast bubbles and foams after you feed it, it’s alive regardless of the expiration date.
  • If fresh chiles are not available canned, whole chiles can be used.
  • Monterey Jack, pepper Jack, or white mild cheddar cheese may be used in place of Mexican queso Oaxaca. 
  • Green chili cheese bread can be stored, wrapped in parchment-lined foil, at room temperature up to 2 days.

Nutrition Information

Calories 200kcal (10%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 20mg (7%) Sodium 353mg (15%) Potassium 68mg (1%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 222IU (4%) Vitamin C 2mg (2%) Calcium 99mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 200

% Daily Value*

Calories 200kcal 10%
Carbohydrates 26g 9%
Protein 6g 12%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 353mg 15%
Potassium 68mg 1%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 222IU 4%
Vitamin C 2mg 2%
Calcium 99mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.