Cheddar and Chiles Bread
- 3 1⁄2 cups (17.5 ounces) unbleached white bread flour, plus more as needed
- 1 tablespoon granulated sugar
- 1 1⁄2 teaspoons table salt
- 1 teaspoon instant, fast-rising, or bread machine yeast
- 2 tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan
- 1 2⁄3 cups ice water, plus more if needed
- 8 ounces (3 lightly packed cups) coarsely grated very sharp cheddar cheese, preferably white cheddar
- 1⁄2 cup very well-drained and patted dry chopped canned green chiles
- Cooking & Baking
- Corn oil (2 tablespoons)
- Granulated sugar (1 tablespoon)
- Table salt (1 1/2 teaspoons)
- White bread flour, unbleached (3 1/2 cups)
- Drinks
- Ice water (1 2/3 cups)
- Dairy
- Cheddar cheese, very sharp (8 ounces)
- Other
- 1 teaspoon instant, fast-rising, or bread machine yeast
- 1⁄2 cup very well-drained and patted dry chopped canned green chiles
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 6, 2012 (11 months ago).
42 people saved this recipe.
