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.
Inquirous
How do you prepare the cheese before mixing it into the dough? Shredded? Cubed?
6 Comments
I must have the recipe; every time I try chili cheese bread I end up with a pancake.
Yum, looks delicious!
For those asking, this is the recipe she uses but with modifications…
[Mark Bittman No-Knead Bread (Updated)](https://cooking.nytimes.com/recipes/11376-no-knead-bread)
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.
How do you prepare the cheese before mixing it into the dough? Shredded? Cubed?
That looks incredible!!!
amazing combo!