Saturday, August 28, 2010

Hatch green chilies

It is Hatch green chili time! So today when the kids and I went to the store and smelled the roaster going outside I knew one of my favorite times of year was here!

I bought a bag of the roasted mild chilies and haven't figured out what to do with all of it, but tonight with dinner I decided we should have some fresh homemade Hatch chili cheese bread.

It turned out to be a little too spicy for the kids - even with the mild chilies - but I loved it :) My daughter liked the flavor but the heat was a little much for her - so I am sure when she gets a little bigger she will be a Hatch chili girl like her mom :)

I haven't decided what to do with the rest of the chilies - so I need to come up with some ideas. If I can't think of anything else then I will probably make a few more loaves of the bread - or maybe make it into rolls - and freeze it for later this fall to have with chili. Of course I guess I could always use the rest to make chili - maybe with white beans and some ground pork from my freezer..... hmmmm - I may have to work on that idea a little more. Thinking about it is making me hungry even though I just ate dinner!

Here is the recipe for the Hatch Chili Cheese Bread

  • Roughly 1 c. of roasted, peeled, seeded Hatch green chilies - chopped
  • 1 pkg active dry yeast
  • 1/4 c. warm water
  • 1/2 c. milk (I used skim)
  • 2 Tbsp butter
  • 1 tsp salt
  • 1 Tbsp sugar
  • 3 1/2 - 4 c. flour
  • 3/4 c. shredded sharp cheddar cheese
  • 1 egg yolk combined with 1 Tbsp water

In a large bowl, sprinkle yeast over warm water and let stand about 5 minutes until yeast has softened. Warm milk and butter in the microwave or in a small sauce pan to about 110 degrees - so the butter melts but not too hot or the heat will kill the yeast. Add the milk and butter mixture to the yeast. Next stir in the chilies, salt, sugar, cheese and about 2 1/2 cups of the flour. Stir until combined and sticky (a dough hook on a mixer works well for this but I usually just do it by hand). Once the dough is combined - turn it out on a floured board and knead in the remaining flour. The total amount varies - it depends on the humidity and other things - but basically I knead in flour until it is no longer sticky and it becomes smooth and elastic. Once it reaches that stage - about 8 or 9 minutes of kneading, form it into a ball and put it in an oiled bowl and toss it around so that it is lightly oiled on all sides. Then cover the bowl with plastic wrap and let it rise in a warm place until doubled - about an hour.

Punch down the dough, turn it out and knead it just enough to release the air from the dough - 2 or 3 minutes. Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan. Cover with plastic wrap and let it rise again for about 45 minutes. When the dough is nearly done rising - preheat the oven to 375.

Brush the loaf with the egg wash and bake at 375 for 30-35 minutes until the loaf is golden and sounds hollow when tapped on top. Remove from the oven, turn out of the pan and let cool on a wire rack before slicing.

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