Green Chile Cheddar Cheese Bread
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 4-6
  • 1 cup warm water
  • 1 package active dry yeast
  • 1 cup milk
  • ¼ cup honey
  • 2 tablespoons canola oil
  • 2¾ cup flour
  • 2¾ cup whole wheat flour
  • 1 tablespoon salt
  • ¼ cup chopped green chile
  • ⅓ cup shredded cheddar cheese
  1. Pour water into mixer bowl. Sprinkle with yeast. Let sit for 5 minutes, until yeast dissolves. Add milk, honey, and oil, stir to combine.
  2. Add 2 cups of flour, stir to combine. Add remaining flour and salt, continue to stir until dough forms. Let stand 20 minutes.
  3. Kneed dough by machine or hand until dough is smooth and springs back when poked. Divide dough in half. (I put the extra half in the freezer and thaw for later use.) Add chile and cheese to remaining half of the dough, continue to kneed briefly, until combined.
  4. Tear a sheet of parchment paper slightly bigger than crock pot. Form dough into a round loaf. Place on parchment paper. Set paper into crock pot and cover. Turn crock pot onto high. Cook bread for about an hour, until bread springs back when touched. (Note that it will not be browned.) Watch bread closely, as every crock pot will heat a little differently. The loaf will be brown on the bottom when it is done.
  5. When bread is "baked," place under broiler on low for a minute or 2 to brown the top. Let cool thoroughly before slicing.
Recipe by at