This crusty, No Knead Hatch Chile Artisan Bread is so easy to make with no kneading required. Toasted and buttered it’s irresistible!
Anyone who loves bread will appreciate a loaf that’s thick, chewy, and flavorful — not just plan bread (similar to Ciabatta) but this loaf.
Full of Hatch green chiles, cheese and roasted garlic.
Take one whiff and you’ll be off to bread-heaven!
(Did you know that there is a “bread heaven?” There is… and it’s SO delicious!).
A bread so delicious you will want to toast it to perfection and spread it with tons and tons of butter.
Correction: GOBS of butter.
Hatch Chile Roasted Garlic Artisan Bread
This warm, homemade, artisan bread that’s so full of flavor will be on your table in less than 3 hours – that’s a total win!
I’ve been making this bread now multiple times a week for the last few months. Nothing beats his fresh loaf coming out of the oven, toasted and smothered in butter. Homemade butter. Yum!
Or dip your thick, crusty yet chewy bread in your favorite bowl of homemade chicken noodle soup or chili for even more flavors.
How to make this Artisan Bread
Making this homemade artisan bread with roasted Hatch chiles, roasted garlic and cheese is a breeze!
Sugar: Sugar feeds on sugar and starch; mixing in sugar helps the bread rise while baking. The bubbles will push the dough up and out creating a very fluffy bread with a wonderful texture.
Oil: Makes the bread softer. Without it, it will be a bit dry.
Warm water: Necessary to react with your yeast. Aim for a temp of 105 – 115 degrees F. It should be lukewarm. Too hot and it will kill your yeast.
Flour: Bread flour is strongly suggested for a softer, fluffier bread. However, I have used all purpose flour with great results, too. Make sure you spoon the flour into your measuring cup and level off the top for accurate measuring (or, use a scale to measure exact weights).
Yeast: Without yeast you don’t have this bread! You’ll add the yeast and sugar to warm water (aim for 105-115 degrees F). Sprinkle it on top and allow it to sit for 2-3 minutes to froth — if it doesn’t froth/bubble up after a short time, you’ll want to try with new yeast.
Add the water to the sugar in a large bowl. Sprinkle on the yeast and allow to sit for 2-3 minutes to froth. Then stir in the flour, cheese, roasted garlic, and Hatch chiles.
(Don’t know how to roast garlic? It’s so easy – see my tutorial here!)
Mix by hand just or with a dough hook in your KitchenAid just until it comes together. Place a piece of saran/plastic wrap over the bowl and allow it to rise (double in size) – somewhere between 2-3 hours.
Rise time: Can vary based on the temps of your home and temp of the water used for the yeast. I usually aim for 2.5 hours or until the dough is visibly doubled in size.
The texture of the dough will be very spongy, the top will be jiggly with bubbles. That’s ok! That is what it should look like!
Time to Preheat your Oven!
Toss your Dutch oven (and lid) in your oven and preheat to 450 degrees F for at least 30 minutes. While the oven is heating up, scrap out your dough onto a flat floured surface (counter top).
Sprinkle flour on top of the surface of the dough. Fold the dough over on itself like a letter. Then flip it over and form a rough, round shape. Measure some parchment paper for the pot that’s in the oven. Put the paper, smooth side up, next to the dough you just formed. Carefully lift the dough ball, after forming, onto the middle of the parchment.
Moving quickly, remove the Dutch oven from the oven with oven mitts. Remove the lid. Use both hands to lift the parchment paper from each side and set the parchment (with the dough on it) in the pot.
Using oven mitts, place the lid on the Dutch oven and place the pot in the oven. Bake for 30 minutes at 450 degrees F. After that time, use oven mitts to remove the lid from the pot and bake at the same temperature for an additional 20 minutes.
Using oven mitts, remove the pot from the oven and allow to cool before removing the bread and slicing to enjoy.
Once it’s done, it’ll have cracks that make way for the most beautiful bread you will ever have laid your eyes on! The taste is just as incredible – too!
Try this bread smothered in Hatch Chile jam!
Cool Before Cutting
Let this bread cool before cutting, then slather in homemade butter, or any type of homemade jam.
Looking for more bread recipes? Try any of these fun recipes:
- Hatch Chile Sourdough Biscuits
- Quick Kefir Sourdough Bread
- Parmesan Chive Quick Bread
- English Muffin Bread
Onto the recipe!
No Knead Hatch Chile Artisan Bread
Ingredients
- 3 C bread flour or plain, all purpose flour (450 g)
- 1 Tbsp granulated sugar
- 2 tsp rapid rise, instant or dried yeast
- 1.5 tsp salt
- 1.5 C warm water - 105-115 degrees F 375 ml
- 1 Tbsp olive oil 15 ml
- 1/4 C roasted Hatch chiles or 1-2 Hatch chiles, roasted, peeled and diced
- 1 head garlic, roasted
- 1/3 C cheddar cheese shredded
Instructions
- Combine the water and sugar in a large bowl. Sprinkle yeast on top. Allow 2-3 minutes for yeast to react with warm water and froth on top. If it does not react, then toss the yeast and start with new, fresh yeast.
- Add the flour, salt, olive oil, roasted garlic, Hatch chiles and cheese and mix by hand or with your mixer dough hook just until combined.
- Cover the bowl with a light layer of plastic wrap and allow to sit in a warm, draft-free place for 2-3 hours or until doubled in size. Dough will be bubbly on top with some holes, and wobbly when shaken slightly.
- Place a large Dutch oven or heavy pot in the oven with an oven-safe lid. Preheat oven to 450 degrees F, 25-30 minutes before baking.
- Flour a flat surface with 2 Tbsp flour and dump the dough onto the surface. Sprinkle flour on top of the surface of the dough. Fold the dough over on itself like a letter. Then flip it over and form a rough, round shape.
- Measure some parchment paper for the pot that's in the oven. Put the paper, smooth side up, next to the dough you just formed. Carefully lift the dough ball, after forming, onto the middle of the parchment.
- Moving quickly, remove the Dutch oven from the oven with oven mitts. Remove the lid. Use both hands to lift the parchment paper from each side and set the parchment (with the dough on it) in the pot.
- Using oven mitts, place the lid on the Dutch oven and place the pot in the oven. Bake for 30 minutes at 450 degrees F.
- Using oven mitts, remove the lid and bake for 15-20 minutes, or until loaf has lightly browned.
- Using oven mitts, remove the pot from the oven and allow to cool before removing the bread and slicing to enjoy.
Notes
[…] I first made this Jalapeño Chile Bread when I was looking for a way to use up a bunch of jalapeño peppers that I had from my garden. At the time, I had just picked up a 50lb bag of flour and I was aching to make a spicy sandwich bread. At the time, I had been making (and quite regularly) my all time favorite Hatch Chile Roasted Garlic Artisan Bread. […]