Wednesday, August 11, 2010

Chile-Cheese Bread


I always have this plan to update my blog every 2-3 days. Sometimes I do it but sometimes life just gets distracting. I'm amazed at the healthy living bloggers who are able to update their blog several times a day and still seem to lead very busy lives! Anyway, now let's talk about this chile-cheese bread. Because it is one of the most delicious things I've ever eaten. Ever. It is so incredibly flavourful I can't even describe it. Cheddar cheese, black pepper, canned green chiles, fresh jalapeno pepper, red bell pepper. SO good oh my. Just make it. And have you heard of the Savory Baking cookbook? I want to make pretty much everything in it.

If this sounds good, you might also like:
Cheddar & Dill Beer Bread Rolls
A Dilly of a Cheese Scone
Cheddar and Black Pepper Scones
Sun Dried Tomato, Feta and Oregano Muffins

Chile-Cheese Bread
Adapted from Savory Baking (found on montcarte from Pink Parsley)

1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons granulated sugar
1 Tablespoon baking powder
1 teaspoon freshly ground black pepper
3/4 teaspoon salt (I'd use 1/2 tsp next time)
4 ounces (1 cup) sharp cheddar cheese, shredded
1 cup milk (I used 1%)
1/3 cup vegetable oil
1 egg
1 4-ounce can chopped green chiles, drained (Though I couldn't figure out how to effectively drain it so just dumped it in)
3 Tablespoons finely chopped jalapeno chile, veined and seeded
1/2 cup finely chopped red bell pepper

Preheat the oven to 375F, and grease or spray an 8x3 inch loaf pan.

Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture.

Whisk the milk, oil, egg, green chiles, jalapeno, and red bell pepper in another bowl. Make a well in the center of the flour and cheese mixture, and pour the milk mixture in the center. Briefly blend with a spatula, only until the dry ingredients are just incorporated.

Pour the batter into the prepared pan, and place in the oven. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes (mine needed more time). Cool on a rack for 10 minutes, then remove the bread from the pan and cool completely.

14 comments:

kickpleat said...

This looks so good! I'll pick up a can of green chilis this week and try it out - it would probably also be really good with chipotles too.

Tia said...

I just copied this over to my "to make" file :) I like that book, haven't bought it but flipped through it at Borders.

Joanne said...

I totally what you mean! How do they still have things to say! You guys would be so bored if I blogged three times a day

Savory baking is always delicious. Need to have this,

akpsychgirl said...

Wow, that looks insanely delicious!! I wonder how that would taste with Cotija cheese? I'll have to test that when I try to make this recipe. I bet my husband would LOVE it! He's a chile head. LOL

Johanna GGG said...

love the colours in your bread - have never seen cans of peppers - but sounds like they add to the taste and texture of this bread in such a good way

I too get amazed at people who blog multiple times a day - I have a similar aim to yours to blog every 2-3 days give or take!

newlywed said...

Looks great! This would be such a good side to a bowl of chili...do you think we could even make grilled cheese on it? I'm going to save this recipe I've been intrigued by that cookbook as well.

eatme_delicious said...

newlywed: Yea I actually ate this with chili. :) You could definitely grill more cheese on top, though the bread is so delicious on its own I don't think you need to!

choctini said...

This was really great. My husband loved it also. Love your blog.

Helene said...

After your review of this bread I ordered the book at the library. Can't wait to get it and also to try this bread.

Xiaolu @ 6 Bittersweets said...

I, too, am constantly wondering how other bloggers are able to update so often yet still work jobs, raise kids, etc. I've decided that once a week is often enough if I'm busy. It shouldn't feel like a chore. As for this bread, I bookmarked it immediately after hearing how much you liked it.

maeve said...

Made yesterday was so delicious making some more today!!! My first time commenting on your website but have cooked lots just wanna say thanks your taste buds are amazing ;0)

eatme_delicious said...

meave: Yaey glad you liked it!! :) And happy you commented and have enjoyed other things from my blog.

Maeve said...

Quick question im now making this bread for family party for the 4th time tomo - just addicted!!! Anyway thought id ask whats the difference between the green chillies in a can versus jalepeno chillie. I have been using simply a pack of small red and green chillies as i have never seen or found chillies in a can over here. Im sure does not matter but advise if you can :0)

eatme_delicious said...

Maeve: Haha yea the bread is quite good. :) I need to make it again. I think the difference is just the type of chilies.