Paulita’s Hatch Green Chile Bread
Paulita’s Hatch Green Chile Bread is the perfect way to start off an authentic New Mexican meal. The taste of the Hatch Green Chile comes through to provide an unexpected kick that will have them asking for another slice. If you’re fortunate enough to have any leftover, this Green Chile Bread makes incredible croutons that go perfect with Paulita’s Hatch Green Chile Salad Dressing with Cotija Cheese.
Paulita's Green Chile Bread
- 3/4 cup(s) Whole Milk
- 1/2 cup(s) Warm Beer (or warm water)
- 1 cup(s) Warm Water
- 2 tbsp(s) Sugar
- 2 large Eggs
- 2 package(s) Yeast (we prefer rapid rise)
- 1/4 cup(s) Olive Oil
- 1 1/2 cup(s) Shredded Cheese (your choice but we prefer jack/cheddar)
- 1 package(s) Paulita's Green Chile Sauce (either hot or mild to taste)
- 6 1/2 cup(s) Flour
Paulita's Green Chile Bread:
- In a medium bowl combine milk, beer, water, sugar, and eggs. Whip to mix. Add the chile package from Paulita’s Green Chile Sauce. Let sit for 20 minutes stirring occasionally.
- Warm mixture to yeast temperature from yeast package. We use the microwave but gently! Add yeast and let bloom for at least 10 minutes, a good foamy head is preferred. Add the rest of the Paulita’s Green Chile Sauce ingredients and stir gently. Then add oil and stir gently.
- We use a KitchenAid stand mixer and a bread hook. Add all the ingredients to the KitchenAid bowl, attach bread hook and add 3 cups of flour. Mix into a thick batter. Slowly add the remaining flour until a thick, moist but not sticky, dough ball is reached. Cover and let stand in a warm place until doubled.
- Oil your hands with olive oil. Separate dough into strips sized for your loaf pans. We use silicone pans which are so easy, no oil or flour required and the loaves just pop out. Form your pans and return to a warm place until sufficiently raised. Bake at 350 for 20 minutes or until golden brown. Turn out loaves onto cooling racks, cool and enjoy!
Paulita’s Starts With the Best
The soil and growing conditions in the Hatch Valley create a unique terroir which contributes to the flavor that can only be found in Hatch green chiles grown here.
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