This Cheddar & Green Chile Bread turned out just like I'd hoped.
Nice crust outside, a little soft and chewy in the middle, with huge flavor.
I also rubbed the top with some melted garlic butter right as it came out of the oven.
Can't lie.....it was a nice touch.
I was thinking that it would make an awesome panini, so that's what I'll be doing with it next. Will let you know how that turns out. I'm thinking pretty good.
Linked with Foodie Friday and Weekend Potluck.
Linked with Foodie Friday and Weekend Potluck.
Cheddar & Green Chile Loaf
3 cups flour
1 tbsp baking powder
1 tsp salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/8 tsp pepper
4 oz cheddar cheese, cut into 1/4 inch cubes
4 oz can chopped green chiles, lay out on paper towels and pat dry
1 1/4 cups milk
3/4 cups greek yogurt
3 tbsp butter, melted
1 egg, lightly beaten
Topping:
2 tbsp butter, melted
1/4 tsp garlic salt
2 tsp fresh chopped parsley
(stir together topping mixture while bread is baking)
Heat oven to 350*. Grease a 9x5 loaf pan with butter.
In a large bowl, whisk together the first 6 ingredients. Stir in cheese and green chiles until coated in flour.
In another bowl, whisk together milk, yogurt, butter and slightly beaten egg. Fold into dry ingredients until just combined. Don't over mix. Spread dough into the loaf pan and bake for 45-50 minutes. I tested with a toothpick for doneness. Brush on topping and cool for 5-10 minutes; remove from pan. Cool another 20 minutes before slicing.