No-Knead Green Chile Cheddar Bread

I’m giving a little spice to crusty bread with this seasonal No-Knead Green Chile Cheddar Bread.  Roasted green Hatch chiles and chunks of white cheddar cheese mixed baked into a no-knead no fuss bread dough then baked in a dutch oven.  

Out of all the crusty bread recipes I have created over the years this is probably one of my favorites.  I love the smoky heat of the green chiles combined with sharp white cheddar cheese.  

Chunks of cheddar cheese melt while the bread is baking.  We fight over who gets the slice of bread with crispy melted cheese on the outside.  Letting the dough rise overnight creates wonderful air holes and tunnels for the cheese to melt into.  Leftover bread is amazing sliced and toasted with a schmear of butter.  🤤(drooling).  

No-knead Green Chile Cheddar Bread Step-by-Step Instructions

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1. Cut cheddar cheese into 1/4-1/2 inch cubes.  Roast chiles on a grill, under a broiler or on top of a gas burner flame.  Cover for a few minutes to allow the chiles to steam.  This will make it much easier to remove charred skins. 
2. Peel off darkened skins and remove seeds from chiles and cut into 1/4 x 3-inch strips.  
3. In a large mixing bowl, add flour, kosher salt, and yeast. Whisk together.
4. Add chopped roasted chiles and cheddar cheese
5. Gently toss chiles and cheese into the flour mixture. 
6. Add water. 
7. Mix just until all of the flour has combined with the water.  The dough will look like a shaggy mess.  That’s ok.
8. Cover the bowl with plastic wrap and let it sit for 12 – 18 hours on the countertop.  DO NOT REFRIGERATE.  This is not optional.  It takes that much time to proof the dough.  The reason why you need a large bowl is that the dough will start to rise.

Shaping and Baking 

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1. After 12-18 hours the dough will look like this.  It’s pretty sticky, but that’s ok it’s supposed to be.  Preheat your oven to 450 degrees.  As soon as it has heated to 450 degrees place your pot with the lid in the oven and preheat the pot for 30 minutes.
2. Right after you put the pan in the oven to pre-heat, dump the dough out onto a generously floured surface.  Shape it into a round ball and place on a sheet of parchment paper.  Parchment makes it so easy to transfer the dough into a hot pot and then remove it after baking.  The parchment paper stays in the pot.  This will rest for 30 minutes while the pan is heating.  Cover with plastic wrap.  Note:  Use silicone coated parchment paper.  The regular non-coated paper will stick terribly.  Don’t chance it.
3. Cover with plastic wrap and let rest while the oven is heating. 
4. Remove pot from the oven and carefully pick up the parchment and drop dough into the pot.  Be careful the pan is HOT.  Put the lid on the pot and return it to the oven for 30 minutes.
5. After 30 minutes remove the lid from the pan.   Bake for an additional 15 minutes or until nicely browned.  You can test with an instant-read thermometer to make sure the bread is fully cooked on the inside.  The temp should be between 190F and 200F degrees.  Remove from the oven and carefully remove bread from the pot by lifting the edges of the parchment paper.

Tips and Notes:

• I like to use roasted Hatch chiles.  Roasting blisters the skin of the chile and separates it from the flesh making it easy to peel.  Roasting, also, enhances the flavor.
• If fresh chiles are not available canned whole chiles can be used.
• Orange cheddar cheese may be used in place of white cheddar.  I used sharp cheddar, mild cheddar can be substituted.  
• It’s ok if the cheese pokes out through the dough.  It can be pressed back into the dough or just leave it.  I like to leave it so the outside of the bread has bits of crispy cheese.
• Remember this is your bread!  Make it your own by using mild, medium, or hot chiles as well as mild, medium, or sharp cheddar.  Pepper jack cheese can be used as well…why not?  Ramp up the heat!

Check out my original post for Crusty Bread  ⬅️ for more step-by-step photos and instruction.  Along with hundreds of comments, questions & answers for this super simple yet amazing bread.  

5 from 4 votes

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No-Knead Green Chile Cheddar Bread

Simple no-knead crusty bread with roasted Hatch green chiles and white cheddar.

Course Breads

Cuisine American

Keyword crusty bread, No-knead bread, No-knead green chile cheddar bread

Prep Time 10 minutes

Cook Time 45 minutes

Overnight Rise Time 12 hours

Servings 8

Calories 236 kcal

Author Janet Barton

Ingredients

Green Chile Cheddar Bread

• 3 cups + 2 tablespoons unbleached all-purpose flour
• 1 3/4 teaspoons Kosher salt
• 1/2 teaspoon Instant or Rapid-rise yeast
• 1 1/2 cups water cool
• 4 large Green chiles roasted and peeled, cut into strips
• 1 cup white cheddar cheese cut into 1/4-1/2 inch cubes

Instructions

1. In a large mixing bowl, whisk together flour, salt, and yeast. Add chopped roasted chiles and cheddar cheese. Gently toss chiles and cheese into the flour mixture.

2. Add water and mix until a shaggy mixture forms.
3. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
4. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. OR pot can be placed in cold oven while the oven is preheating leave in oven for 30 minutes.
5. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
6. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Recipe Notes

• Chiles can be roasted on a grill, under a broiler in the oven, or over a gas flame on a cooktop.  Roast chiles until they begin to blacken.   I roasted my chiles on my gas grill.   
• I like to use roasted Hatch chiles.  Roasting blisters the skin of the chile and separates it from the flesh making it easy to peel.  Roasting, also, enhances the flavor.
• If fresh chiles are not available canned whole chiles can be used.
• Orange cheddar cheese may be used in place of white cheddar.  I used sharp cheddar, mild cheddar can be substituted.  
• It's ok if the cheese pokes out through the dough.  It can be pressed back into the dough or just leave it.  I like to leave it so the outside of the bread has bits of crispy cheese.
• Remember this is your bread!  Make it your own by using mild, medium, or hot chiles as well as mild, medium, or sharp cheddar.  Pepper jack cheese can be used as well...why not?  Ramp up the heat!
•  

Nutrition Facts

No-Knead Green Chile Cheddar Bread

Amount Per Serving (1 serving)

Calories 236 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g15%

Cholesterol 15mg5%

Sodium 673mg28%

Potassium 71mg2%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 1g1%

Protein 9g18%

Vitamin A 142IU3%

Vitamin C 3mg4%

Calcium 109mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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For step-by-step instructions for roasting green chiles check out Nutmeg Nanny