Prep time: 20-30 min.
Rise time: 1 hour 45 minutes
Yield: 3 loaves
Bake time: 35-45 minutes.
- 1 1/2 tablespoons active dry yeast
- 3 cups warm, room temperature water.
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup honey
- 1/3 cup vegetable or canola oil
- 1 1/4 cup whole wheat flour
- 6-7 cups bread flour
- butter for brushing on top (optional).
- 3 medium sized eggs
- 3 4 oz. cans green chiles
- 3 cups shredded taco, Mexican style or cheddar cheese. Note* this bread is also good plain without the Chiles, egg and cheese! I like to do one or two loaves southwestern style and the rest of the bread I usually leave plain. The bread can also be frozen to use at a later date for toast, sandwiches etc.
- Cup Cheese (cheese spread) for serving with fresh bread, Optional.
Follow along for weekly recipes and meal ideas!
- Whisk together active dry yeast, salt, sugar and warm, room temperature water in a large mixing bowl. Allow the yeast mixture to rest for 10 minutes to activate.
- Whisk oil, honey and whole wheat flour into the activated yeast mixture, then transfer the bowl to a stand mixer (you can also add flour one cup at a time and knead by hand if you wish). Add one cup bread flour and mix on low speed until flour has incorporated and then on medium speed to get rid of any lumps, for roughly 3 minutes. Continue adding flour (one cup at a time) and mixing until the dough no longer sticks to the bowl and is soft and pliable. If needed you can remove the dough from the bowl and add another 1/2 to 1 cup (adding only a small amount at a time) of bread flour, then knead by hand until the dough no longer sticks to your hands or the counter top surface, and is soft and pliable.
- Place the dough into a lightly greased or lightly floured bowl and cover with a tea towel or plastic wrap. Allow the dough to rest for one hour.
- After one hour remove the dough and shape it into 3 large balls. Roll each ball of dough out into an 8 by 8 inch circle. Cut the dough into chunks (similar to monkey bread). Add 1 egg, 1 4 oz. can green chiles and 1 cup shredded cheese per loaf. Mix in the cheese, egg and green chiles, then transfer the dough to a bread pan lined with parchment paper (this bread tends to stick to the bread pans after baking) and allow the bread to rest for another 45 minutes. *Note Do not over-prove this bread the second time or you may end up with volcano bread!
- While the bread dough is having its last rise session, preheat the oven to 350. Bake the bread for 35-45 minutes until it is a nice, deep brown color on the top. Ensure the bread is well baked to fully cook the egg. Enjoy! See below for a meal idea using this green chile bread if you wish.
See here for Bread Tips for Beginners .
Nothing beats a fresh loaf of bread with softened butter and cup cheese!
One of my favorite ways to eat this Cheesy Southwestern Chile Bread is to saute some beef and onions (you can also add the green peppers) using the Steak and Rice dinner recipe (minus the rice). Spread mayo or salad dressing on top of the Cheesy Southwestern chile bread, then place about two tablespoons of the beef and onion mixture on top. Top with a slice of cheddar cheese and place the open faced sandwiches on a cookie sheet, then bake in a preheated oven at 375 for about 20-30 minutes until the cheddar cheese has melted. You can also pop the sandwiches in the broiler for a quicker version, but my preference is the slower method to allow the flavors to soak in a bit.