Hey u/SultanOfSwave! I made your lovely wife’s Green Chili Cheese Bread and it’s delicious 😋
Hey u/SultanOfSwave! I made your lovely wife’s Green Chili Cheese Bread and it’s delicious 😋
by yarddogsgirl
4 Comments
yarddogsgirl
Here’s u/SultanOfSwave wife’s recipe!
Ingredients
3⅓cups/430 grams all-purpose or bread flour, plus more for dusting
Generous ¼ teaspoon/1 gram instant yeast
2teaspoons/8 grams kosher salt
Cornmeal or wheat bran, as needed
Instructions:
Step 1 In a large bowl combine flour, yeast and salt. Add 1½ cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Step 2 Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Step 3 Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
Step 4 At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
My wife’s modifications:
Add 2/3 to 3/4 cup chopped green chile (undrained) plus enough water to bring it to 1 3/4 cups rather than the 1 1/2 cups called for in the recipe.
Add 1/2 cup of cubed cheddar cheese but added after the overnight rise or else the cheese dissolves. She flattens out the risen bread, adds the cheese and then folds the edges over the cheese.
ThatWeirdSadBlob
That cheesy, crispy crust on top… is making me feel things 🤤
fitzbuhn
I also choose that guy’s wife’s green chili cheese bread
ManWhoGaveUpOwnName
now i want to make green chile bread… just bought a few jars of chile so i just need to wake up my sourdough starter to try this…
4 Comments
Here’s u/SultanOfSwave wife’s recipe!
Ingredients
3⅓cups/430 grams all-purpose or bread flour, plus more for dusting
Generous ¼ teaspoon/1 gram instant yeast
2teaspoons/8 grams kosher salt
Cornmeal or wheat bran, as needed
Instructions:
Step 1 In a large bowl combine flour, yeast and salt. Add 1½ cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Step 2 Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Step 3 Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
Step 4 At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
My wife’s modifications:
Add 2/3 to 3/4 cup chopped green chile (undrained) plus enough water to bring it to 1 3/4 cups rather than the 1 1/2 cups called for in the recipe.
Add 1/2 cup of cubed cheddar cheese but added after the overnight rise or else the cheese dissolves. She flattens out the risen bread, adds the cheese and then folds the edges over the cheese.
That cheesy, crispy crust on top… is making me feel things 🤤
I also choose that guy’s wife’s green chili cheese bread
now i want to make green chile bread… just bought a few jars of chile so i just need to wake up my sourdough starter to try this…