Omnomnominator’s Blog

Cheddar and Chiles Bread for Burgers

Posted in Uncategorized by user72521 on May 4, 2009

Trying to step out of my comfort zone a bit, I tried the Cheddar and Chiles bread recipe out of Kneadlessly Simple. But I couldn’t just make bread – I had to find a good meal to go with the bread. I think it’s usually the other way around but what the hey. This bread has a ton of white cheddar cheese mixed in as well as finely chopped chiles. By far it’s the best loaf I’ve made to date. So I found a recipe for a southwestern turkey burger (really, just turkey patties with a liberal shake of chili powder on each side and topped with a slice of pepperjack cheese). I decided on an open face burger on the bread with sliced avocado and a spoonful of salsa on top. (Thanks Martha Stewart for the recipe!)

As a side, I made a grilled corn and tomato salad. I also threw some shrimp in the mix as an appetizer. I make a marinade of olive oil, garlic, lemon juice and salt and then thread the shrimp on rosemary branches I cut fresh from the garden. I also like to grill the lemon to squeeze on top afterwords. Delicious! A huge storm moved in right before I pulled the shrimp off so I didn’t get a chance to grill the bananas for dessert. Those went under the brolier instead and were served with a dark chocolate sauce for dipping. NOMNOMNOM. This dinner got 4.5 noms out of 5 in my book.

Getting ready to get busy

Getting ready to get busy

Tomato and Corn Salad. NOMNOMNOMNOM

Tomato and Corn Salad. NOMNOMNOMNOM

Cheddar and Chiles bread. NOMNOM

Cheddar and Chiles bread. NOMNOM

The finished product ready for noms

The finished product ready for noms

Shrimp on rosemary skewers

Shrimp on rosemary skewers

And a leafy green salad with toasted walnuts, goat cheese and golden raisins!

And a leafy green salad with toasted walnuts, goat cheese and golden raisins!

Cheddar and Chiles Bread from Kneadlessly Simple

  • 3-1/2 cups (17.5 ounces) unbleached white bread flour,
    plus more as needed
  • 1 tablespoon granulated sugar
  • 1-1/2 teaspoons table salt
  • 1 teaspoon instant, fast-rising, or bread machine yeast
  • 2 tablespoons corn oil, canola oil, or other flavorless
    vegetable oil, plus extra for coating dough top and baking pan
  • 1-2/3 cups ice water, plus more if needed
  • 8 ounces (3 lightly packed cups) coarsely grated very sharp
    cheddar cheese, preferably white cheddar
  • 1/2 cup very well-drained and patted dry chopped canned green chiles

First Rise: In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, scraping down the sides until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don’t over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 15 to 20 hours. If convenient, stir the dough once partway through the rise.

Second Rise: Vigorously stir the dough, gradually sprinkling over and incorporating the cheese and chiles. Fold them in very thoroughly to ensure they are evenly distributed. If necessary, thoroughly stir in enough more flour to yield a very stiff dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a well-greased 9 x 5-inch loaf pan. Evenly brush or spray the dough top with oil. Using well-oiled kitchen shears or a serrated knife, make a 1/4-inch-deep slash lengthwise down the center of the loaf. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods: For a 1-1/2- to 2-1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches 1/2 inch above the pan rim.

Baking Preliminaries: 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 425 degrees F.

Baking: Reduce the heat to 400 degrees F. Bake for 30 to 40 minutes, until the top is nicely browned; cover the top with foil as needed. Continue baking for 20 to 30 minutes longer, or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 204 degrees to 206 degrees F on an instant-read thermometer). Then bake for 5 minutes more to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack; cool thoroughly.

Serving and Storing: Cool thoroughly before slicing or storing. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Tomatoes stuffed with Grilled Corn Salad from Martha Stewart

Serves 4

  • 3 ears corn, with husks
  • 4 beefsteak tomatoes
  • 1 tablespoon olive oil, plus more for grates
  • 1/2 cup chopped scallions
  • 1/2 cup crumbled soft goat cheese
  • 1 tablespoon white-wine vinegar
  • Coarse salt and ground pepper
  • 3 slices cooked bacon, crumbled (optional)


  1. Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
  2. Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
  3. Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
  4. Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

One Response

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  1. shelly said, on May 5, 2009 at 12:04 am

    i’m impressed. and hungry.

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