A simple yeast bread is made better with chili powder and shredded cheddar cheese – perfect alongside a bowl of soup or chili!
Even though I like sunshine, there is something happy about rainy, foggy days. They make me want to curl up with a book, do some baking or house cleaning, tackle an indoor project that needs fixing, or sit down at the piano and play and sing my favorite songs. Rainy, foggy days also make me think about certain foods, particularly soups and homemade breads.
When we had that little cold snap last week, I made a pot full of chili one day and mixed up this Chili Cheddar Bread to go along with it. It complimented the chili perfectly and was so easy to make. I was originally going to make bread sticks, but didn’t have the time. It’s a good thing I didn’t or this bread might not have happened! 😉
This recipe is based on my easy sourdough sandwich bread. Unfortunately I currently don’t have a sourdough starter, so this recipe doesn’t call for it. If you want to adjust the recipe for sourdough, feel free to do so. I think a sourdough version of this bread would be delicious, and I definitely plan to try that sometime.
The ingredients in this recipe are commonplace, so if you have some flour, yeast, shredded cheddar cheese, and chili powder on hand it shouldn’t be too difficult to throw the bread together.
If you’re looking for a soup recipe to go with it, try one of these!
Chili Cheddar Bread
- 1 cup very warm (but not hot) water
- 1 packet active dry yeast (.25 oz)
- 2 Tablespoons honey
- 1/4 cup olive oil
- 1 Tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 cup shredded cheddar cheese
- 2 cups whole wheat flour
- 1 cup unbleached all purpose flour
In a large bowl, dissolve yeast in warm water with honey. Let stand for 5-10 minutes until mixture is bubbly/foamy. Mix in olive oil, chili powder, salt, cheddar cheese, and the 2 cups whole wheat flour. Add remaining flour as needed to form a soft dough. Turn dough out onto floured surface and knead for 8-10 minutes, adding just enough flour as is needed to prevent sticking, until dough is smooth and elastic.
Place dough in greased bowl and turn once to lightly grease top. Cover and let rise in a warm place for 1 1/2 hours or until double. Punch dough down and knead 5-6 times. Place in greased loaf pan, cover, and let rise again until double, about 45 minutes to 1 hour.
Preheat oven to 350 degrees Fahrenheit. Bake for 30-40 minutes or until loaf is golden and sounds hollow when tapped.
~K in the Kitchen