One of my favorite savory combinations in baked goods is green chilis and Monterey jack cheese. They are a match made in heaven and one that this Green Chili Cheese Bread showcases.
What Makes This No Knead Bread So Good?
As noted above, this bread has the best flavor. Not only does it have green chilis and Monterey jack cheese, but it also has a blend of cumin, garlic, and black pepper. If you haven't tried this combo, trust me, you need to!
It is simple. No-knead bread is so easy to make! Mix it quickly the night before, and it is ready to bake that morning. Or mix first thing in the morning and bake that night. Either way, hands-on time with this bread is minimal.
Need delicious bread for your favorite soup? This is it. How about bread to serve with your dinner salad? You guessed it, this is the bread for you.
Ingredients
- Whole Wheat Flour- for this recipe, I used white wheat flour. There are a lot of other great flours out there as well. Rye, kamut, einkorn, etc are all great options as well.
- All-Purpose Flour- I like to use a blend with this recipe, but you can also use 100% wheat if you prefer.
- Salt, Cumin, garlic salt, and black pepper- These are the dry spices you will need for this recipe.
- Yeast- I have tried both active dry and instant and did not notice a difference. I have heard other people say it matters, but in my kitchen, it hasn't.
- Green Chilis- they range from mild to hot, so you choose how spicy you like it.
- Monterey Cheese- This is my favorite cheese to go with green chilis, but you can also use a sharp cheddar if you like.
How To Make
Start by mixing your dry ingredients and yeast into your medium-sized mixing bowl. Add in the water, chilis, and cheese. Mix until they are well combined with a spoon or fork.
This is a no-knead, but it will need to be mixed well. You want all the ingredients incorporated.
Cover with saran wrap and let this sit at room temp for 12-18 hours. My house is a little cooler in the winter, so I let mine go for 18 hours.
I baked mine in a dutch oven and I recommend it. Heat the Dutch oven in the oven at 475 degrees for 30-45 minutes. Once it is heated, form your bread.
I sprinkled plenty of flour on the surface, it is a tacky (sticky) dough. Then gently form it into a boule (round loaf). You can see in my video how I did this.
Place it on a piece of parchment paper. If you want to score the bread, you do that now. Then CAREFULLY place the parchment into your hot Dutch oven. Then, put the lid back on and bake for 30 minutes covered.
Remove the lid and bake another 10-15 minutes uncovered. It should be a beautiful golden brown color.
Carefully take the pan from the oven and remove the loaf by pulling up on the parchment paper.
I like to let the loaf sit for about 30 minutes before slicing, but that is a personal preference. The smell is so good, you might want to get into it right away while it is hot!
Notes
Let me share a few notes to get you going on this awesome bread!
- Make sure and mix the dough well before covering. You don't have to knead it, but make sure it is mixed well. It took me 1-2 minutes to get mine mixed in like it should be.
- There are a lot of great whole-grain flours out there, try one you haven't tried yet! Just make sure it is a high-protein flour. Rye, kamut, einkorn, red winter wheat, etc. all work well.
- For baking, it is really important to follow the steps listed above. Make sure and preheat the Dutch oven. You want the dough to go into a hot vessel. This will create the steam that is needed for that beautiful rise. Do not skip this step. "When unbaked dough, with all its interior moisture, is put inside the hot pot, precious humidity is captured in the form of steam. The steam keeps the crust soft longer, so it can continue to expand during the early stages of baking. The result is a lofty loaf that looks like it came from the bakery down the street!" This is from King Arthur Baking.
- I like to let my bread cool before slicing. If not, you will notice it is a little gummy in the center. As the bread cools, the starches in the bread will return to a solid state and one most of us are looking for.
What can I use if I don't have a Dutch oven?
Any oven-proof pot or deep skillet will work too. It is preferable that the metal is thick and holds heat well.
How is no-knead bread different?
Normally with a gluten-containing bread, you have a period of kneading to develop the gluten. No-knead bread relies on a long proofing time instead. If you have not tried this method, you will be pleasantly surprised when you do!
How wet should no-knead bread be?
If you have never worked with it before, you might be surprised at just how sticky it is! Make sure your surface is floured and work quickly. You will be fine!
Other Whole Wheat Bread and Roll Recipes
- Vegan whole wheat dinner rolls
- Cranberry walnut whole wheat bread
- Whole wheat pretzels
- Spelt Challah
- Multigrain bread
Green Chili Cheese Bread
Equipment
- dutch oven
- medium-sized bowl
Ingredients
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons cumin
- ¾ teaspoon active dry yeast
- 1 teaspoon ground black pepper
- 2 cups room temperature water
- 1 ½ cups Monterrey cheese or you can use cheddar
- 1 4 ounce can green chilis they range from mild to hot, so choose what you like.
Instructions
- Make sure and read instructions all the way through before starting.
- Add the dry ingredients to your medium-sized bow. Mix. Next, add in the wet ingredients. Don't worry about draining the green chilis. I use the juice too.
- Mix for about a minute to make sure the ingredients are well incorporated. Cover with saran wrap and leave it at room temperature for 10-18 hours. I made mine in the evening, then baked the following morning.
- When you are ready to bake, place your dutch oven in the oven and heat it at 475 for 30-45 minutes. You want the oven and the dutch oven to be really hot when you add the bread.
- Once it is heated, it is time to form the bread. Flour your surface generously, then pull out the bread dough onto the surface.
- Gently roll it into a ball. Yes, it is really sticky. You can check the video in the post to see how a shaped it. Once it is shaped, place it on a piece of parchment paper. If you want, you can score the loaf as I did.
- Gently pick up the sides of the parchment paper and move it to the hot dutch oven. Put the lid back on the dutch oven and move to the hot oven.
- Bake for 30 minutes with the lid on, then remove the lid and bake for another 10-15 minutes. You want the bread to be a beautiful golden brown on top.
- Remove the dutch oven from the oven, then carefully lift the parchment out to get the loaf from the dutch oven.
- Place it on a cooling rack. I recommend letting it cool for at least 30 minutes. This will help the inside to set before you slice it!
Video
Notes
- Make sure and mix the dough well before covering. You don't have to knead it, but make sure it is mixed well. It took me 1-2 minutes to get mine mixed in like it should be.
- There are a lot of great whole-grain flours out there, try one you haven't tried yet! Just make sure it is a high-protein flour. Rye, kamut, einkorn, red winter wheat, etc. all work well.
- For baking, it is really important to follow the steps listed above. Make sure and preheat the dutch oven. You want the dough to go into a hot vessel. This will create the steam that is needed for that beautiful rise. Do not skip this step. "When unbaked dough, with all its interior moisture, is put inside the hot pot, precious humidity is captured in the form of steam. The steam keeps the crust soft longer, so it can continue to expand during the early stages of baking. The result is a lofty loaf that looks like it came from the bakery down the street!" This is from King Arthur Baking.
- I like to let my bread cool before slicing. If not, you will notice it is a little gummy in the center. As the bread cools, the starches in the bread will return to a solid state and one most of us are looking for.
Randy Seman says
Turned out great!
Amy Sandidge says
I am so glad to hear it. My family loves this recipe!
Debbie Oates says
My only comment is..... my "New" Dutch ovens say DO NOT heat them in the oven while empty? I'm wondering about putting bread in them (I have done this already) and just bake without pre-heating the Dutch... just my own oven? It seems to work fine for my sourdough, but I keep wondering if I would somehow get better results if I did pre-heat the Dutch as well? I just don't want to ruin them. any ideas?
Amy Sandidge says
Are they enameled Dutch ovens? I am not sure why you couldn't heat them without anything in them? In answer to your question, the bread will always bake better if it is preheated, that is the whole purpose of them, to give them the instant "oven spring". You can try it without the preheating though. I would love to hear how it turns out!