Hasselback Chile Garlic Cheese Bread
Cuisine: Southwest
Author: Anita Edge
Prep time: 2 hours
Cook time: 30 mins
Total time: 2 hours 30 mins
A fabulous variation on garlic cheese bread, backed Hasselback style (sliced partway through), filled with Hatch green chiles and garlic cumin butter.
  • 1 cup Warm Water
  • 1 Tablespoon Honey
  • 1 envelope Active Dry Yeast (2¼ Teaspoons) (minus ½ tsp for high altitude)
  • 1 teaspoon Salt
  • 3 cups Bread Flour
  • Olive Oil, For Greasing Surfaces
  • ⅓ pounds Sharp White Cheddar, or whatever cheese you prefer
  • 1 cup diced mild green chiles
  • ½ cup melted butter
  • 2 cloves of garlic, pressed
  • ¼ tsp ground cumin
  1. In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes.
  2. Once you know yeast is active, stir in salt and the flour ¼ cup at a time. If using a stand mixer, use a maximum speed of 2 or ‘stir’. When the dough starts pulling away from the sides and the bowl seems to be fairly clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
  3. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size. If at high altitude, it should take about a half hour to double.
  4. Punch down dough and cut in half. Form into two long baguettes the length of the cookie sheet. Twist or braid the dough if you wish. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
  5. In the meantime, slice the cheese into thin slices and melt the butter. Stir the pressed garlic and cumin into the butter.
  6. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
  7. Cut 1-inch slices ¾′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese and about a tablespoon of chiles. I like to take 2 thin slices of cheese, sandwich green chiles between them, and then insert the cheese between two bread slices. Bake another 3-5 minutes or until cheese is completely melted.
  8. Serve immediately.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/breads/hasselback-chile-garlic-cheese-bread/