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Hatch Chile Cheese Bread

Marye Audet
  • 150 minutes
  • Serves 2

INGREDIENTS

2 tbsp

yeast

1 tbsp

sugar

12 oz

(about 2 1/2 cups) beer, at room temperature (I used Killian's Red Ale)

2

or 3 teaspoons Kosher salt ((taste the cheese , if it's really salty use the lesser amount))

1 cup

warm water

1/4 cup

olive oil

1/2 cup

gluten flour ((may omit ))

1/2 cup

potato flakes

4

to 5 cups bread flour

1/2 cup

Hatch chiles (, diced small (may use jalapeno or poblano if desired.))

8 oz

smoked cheddar cheese (, diced)