If there is one thing that has intrigued me for a while it's the combination of sweet and spicy in yeast bread. I don't know about where you live but come to think of it now--for us Americans it's pretty common to find a jalapeno studded pretzel or something of that nature while shopping at the mall. However, have you ever seen freshly baked bread, doused with a smokin' hot garlic+hatch chile spread in its innermost being? Me neither.
This ultra flavorful sauce is brushed all throughout the dough which then is perfectly rolled up into a loaf pan. As you can tell, this recipe became a reality when I finally got my hands on some hatch chile peppers last week, thanks to The Hatch Green Chile store. They sell fresh as well as roasted peppers, and lucky me...I received the roasted kind because you know...anything to cut down on work, right?
To be honest though, I have never tried these little (more like huge; 8 inches long) guys and I feel like the world has somewhat betrayed me up to this point. So you can imagine how ridiculously excited I felt when they finally arrived at my doorstep!
Now let's talk about sauce. Ohhh the sauce! As soon as I tested this concoction of luscious spicy peppers and garlic+olive oil, it's like I had to take a moment and close my eyes. Ahhh all is well with the world, particularly if you have a 1 year old exploring all the crevices within your "what-is-supposed-to-look-like-a-home" home. :) It sounds rather sillyI admit, but it's just that good. Good enough to welcome fall season and in my case, to help this funky state I've been in for the past few days. This is a bit of a tangent, but every time the seasons change I get into a physical funk and my energy is literally zapped out of me. So grilled cheese came to the rescue.
I've digressed again, haven't I? If you are a spice fanatic and are looking to change up your ever simple grilled cheese this season, may I suggest that you give this a try? In my opinion the gouda cheese is a fun alternative to cheddar (or velveeta), as it adds a smoky flavor that complements caramelized onions and garlic. "Explosive flavors" is probably the best way to describe this grilled cheese!
Now onto the recipe!
*This post was made possible by the Hatch Green Chile Store (thank you!) who provided me with the products to create a recipe of my own. I was not compensated monetarily.*
Wheat Bread Swirled with a Hatch Chile Spread
Makes one tall loaf
Ingredients for dough
2 cups whole wheat flour
2 1/2 cups white all-purpose flour
2 1/4 tsp instant yeast (one packet)
3 large eggs
2 tbsp honey
1/2 cup virgin olive oil
1/2 cup warm milk
1/2 cup warm water
1 tsp sea salt (or regular)
Ingredients for hatch chile spread
4 roasted hatch chiles
1 garlic clove
1/2 tsp sea salt
1/4 cup virgin olive oil
In the bowl of a stand mixer, or just a large mixing bowl, combine the two flours and yeast. In a separate bowl whisk the eggs and add the rest of the ingredients and whisk until well incorporated. If possible, use a stand mixer with a dough hook attachment for the next steps. If you don't have a stand mixer use a hand mixer, or if it comes down to it use your arm strength though it will be tiresome!
Pour the wet ingredients into the dry ingredients and mix in the stand mixer at medium speed, and when everything starts to come together turn the speed to a high. Scrape sides as needed and mix until the dough is just sticky enough, but you might need to sprinkle in a few teaspoons of white flour. The best way to check its readiness is by lifting the head+hook of the mixer, and the dough should stick/hang to the hook but shouldn't be tough--rather, it should still be a bit sticky. Now let the dough rise in that same bowl for about 1 hour, making sure to cover it with a damp towel/cloth. I also like to put a large plate over it to ensure that no draft goes in the bowl.
While the dough is rising you can go ahead and make the hatch chile spread. Simply use your food processor to puree all the ingredients.
Now that the dough is ready, lightly sprinkle white flour on a surface and carefully place the dough on it. It should be a little sticky but uniform. Roll the dough out to the width of a loaf pan (approximately) and long vertically. Flatten it to about 1/2 inch in thickness. Brush or spread the hatch chile mixture on it and carefully roll it away from you. Place the "messy" part of the dough at the bottom of the pan and bake for approximately 17 minutes. Then turn it around and bake for another 17-20 minutes or until golden brown on top. Let it cool for a few minutes.
Hatch Chile Grilled Cheese in Homemade Wheat Bread
Makes 4 sandwiches, all cut in half (8 pieces total)
8 slices of hatch chile wheat bread
8 slices gouda cheese
1 cup thinly sliced onion
1 tbsp worcestershire sauce
1/2 tbsp olive oil
dab of butter for grilling
Directions for assembling
In a small skillet, caramelize onions with worcestershire and oil. In a large skillet on really low heat, melt the dab of butter and slowly cook two slices of bread on one side until golden. Flip the bread and place 2 slices of gouda cheese on the warm/toasted side of both breads, place caramelized onions and keep cooking until cheese is melted and bread is golden brown. Cut both slices in half if desired. Bring bread with melted cheese together and set aside. Repeat this step for the rest of the sandwiches.
If you don't have time or energy to bake the bread, you can alternatively make this with your favorite type of bread and spread the hatch chile sauce in the sandwiches prior to cooking. However, including it in the bread dough itself is probably the best way to go. I am warning you that this spicy sauce is addicting so consume the stuff at your own discretion!
What comfort foods have you been enjoying lately?
Have you tried hatch chile before? If so, what's your favorite way of including it in your dishes?