Tag Archives: bread

Chili Cheese Bread

Kim here with another savory recipe! This recipe is from my Savory Cooking Cookbook by Mary Cech, that I absolutely love. Like I’ve said before, I want to bake, but I don’t necessarily want something sweet. Well, this bread did not disappoint. It’s very moist, tender, cheesy, and, although I used whole wheat flour, it really did feel more like white flour, which is what I told my Dad I used when he asked. Whenever I bake with whole wheat, my dad, before eating whatever it is, will ask, “Is this white flour or no?” I’ll lie and say it’s white flour, then he’ll eat it and say it’s great.

This is great for brunches, breakfasts, or a side-dish at dinner. Or sliced for a great lunch or a snack anytime. Peckish at midnight? Slice yourself some chili cheese bread for a midnight snack. If you’re a hobbit, have a little, or a lot, at elevenses. If you’re a trucker, why not pack some on the go to eat during those long stretches of nothingness (in Ohio)? Going on a picnic? This literally screams picnic food! If you just ate another meal, have some bread anyway. And for elves, it’s a great alternative to lembas bread. (Why? Don’t know, but I challenge you to try it, elves!) It’s literally always a good time to eat this.  It’s so tasty, it’s hard not to eat the whole thing. The only time I would not bake this bread is during Thanksgiving, simply because I’d rather eat the sweet potatoes, and I would resent you for putting me in such a dilemma.

A/N: I think when I made this I used 2 cups shredded cheese, when it only calls for one. I remember telling everyone that is has the same amount of cheese as it has flour. Um… oops? Add as much cheese as you want, I’m sure it’ll come out great no matter what!

Here’s the recipe

2 cups whole wheat flour

2 teaspoons sugar

1 tablespoon baking powder

1 teaspoon black pepper

1 teaspoon salt

1 cup shredded cheddar cheese

1 cup milk

1/3 cup vegetable oil

1 egg

one 4 oz can peeled green chiles, drained

3 tablespoons finely chopped jalapenos

1/2 cup finely chopped red bell pepper


Preheat the oven to 375 degrees Fahrenheit, and butter an 8X3 inch loaf pan. Mix flour, sugar, baking powder, pepper, salt, and cheese together until well combined. In a separate bowl, whisk the milk, oil, egg, green chiles, jalepenos, and red pepper in another bowl. Pour the wet ingredients over the dry ingredients. Pour the moist batter in the prepared loaf pan and place in oven for about 45 minutes, or until the top is golden brown and springs back when gently pressed.

Technically, you’re supposed to let it cool – but who does this?


King Arthur No-Knead Bread

This year (or was it last year?) Beth and I started making our own bread at home. We don’t exclusively, but when we feel we have the time and are actually in the apartment long enough to let it rise and then bake. We own a bread maker, but it’s set on a 30 minute delay and we don’t know how to fix it. Rather than spend the time figuring it out, we decided to take the blessing in disguise – make homemade bread by hand!

This idea fell flat on it’s face on the first attempt. I ended staying up far too late into the night without having achieved anything except a dense flat crumbly loaf of bread. I was quite frustrated until I actually ate the bread. It was one of the most flavorful breads I have ever eaten! Very very dense. The farthest thing from Wonder bread you could get and still be used to make a sandwich (and even that was tricky). And it was wonderful.

After several similar attempts on my part, Beth took it into her own hands. She made the King Arthur No-Knead Bread on the back of the 100% Whole Wheat King Arthur flour bag.

AMAAAAAZING bread! It rose! (A little, but it rose!) And tasted fantastic and toasted beautifully and made wonderful sandwiches.

As I didn’t make the bread, and I don’t magically know everything Beth does, I’m not sure how closely she followed the recipe. I know that I have made the bread henceforth and have changed the recipe drastically. For instance, I make it half rye flour/half whole wheat flour, and I use honey rather than molasses. I rarely use as much oil as recipes call for, but I might use a little extra honey : D. I don’t actually measure the honey, anyway.

Actually, I rarely measure anything correctly. Maybe if I did, more baked goods would come out the way they’re supposed to.

Well, in the past week and  half, I have made this bread twice. I also haven’t been exercising (though I ride my bike to campus everyday). This is relevant, because they say marathon runners should eat a huge plate of carbs the night before a race to give them lots of energy. I definitely believe it. I have been eating quite a bit of this bread. And although my slices are small, the bread is pretty dense, so even though it doesn’t look like a lot of food, it acts like a lot of food. I’m usually hungry after eating my usual packed lunches. With this bread, I’m full before I even get to my apple! I’m still full hours later. It’s unbelievable! So everyday I’ve been eating this bread and it has thrown my eating schedule completely out of whack. Not only that, but lately I’ve been in a weird libbo-hunger state where I honestly can’t tell if I’m starving or not hungry at all. And today I was about to go to Meijer but on my way out I pulled a Jim Carrey in the beginning of Eternal Sunshine and just got on my bike and rode. But it wasn’t enough, so I came home, changed into workout clothes and ran on the treadmill to just release this energy.

The other day I wanted the bread for lunch, and was actually about to cut myself a piece when I stopped and wrapped the bread back up. I think my body was telling me that I’d had enough carbohydrates and simply didn’t need anymore that day.

So, if that doesn’t make you at least a little curious about this bread, then… okay, I actually have nothing to say here. That probably should be reworded…

Anyway, the recipe:

1 1/4 cup milk or water
1/4 cup melted butter or vegetable oil
3 tablespoons honey (the recipe calls for molasses, but the bread did not come out nearly as tasty, so I will probably use honey from now on)
2 teaspoons yeast (it calls for instant, but I have none. So I let my yeast sit in lukewarm water for a couple minutes before combining it)
1 1/4 teaspoons salt
1 1/2 cups King Arthur whole wheat flour
1 1/2 cups Rye flour

Combine all the dry ingredients in a medium bowl. (CORRECTION BY BETH –> So apparently Kim doesn’t do this, but you’re supposed to let the yeast curdle [is that the right word?] in warm water before combining it with the other ingredients. This is what helps the bread rise.) Combine all the wet ingredients (including the yeast if not using instant). Pour the wet ingredients slowing into the dry and stir. Let rise in an oiled bowl for at least 30 minutes. Heat the oven to 350 degrees and bake for 30 to 35.

It’s a thick bread, but it’s so delicious. It’s not moist, but it’s somehow so tender. I want to eat it all the time, but it’s quite heavy and makes me feel strange if I eat too much at one time.

Open-Faced Veggie Sandwhich with Black Bean and Salsa Bread

I gave in.

I bought the clearance bread at Meijer. I try not to buy from that clearance food racks, because I feel that the food on that rack is meant to be eaten that night or not at all. But I did it. For just under $2, a savory Black Bean and Salsa loaf was all mine! (and Kim’s.)


Black Bean and Salsa Bread (from Meijer)

Black Bean and Salsa Bread (from Meijer!)


I don’t regret it at all. And Kim just loves it. (Ever since she went to Austria and Germany, she’s in love with thick, dense breads.) It’s got a kick to it too. Maybe jalepeno’s?

I made this amazing concoction of sauteed mushrooms, green peppers and spinach, over turkey and sharp cheddar cheese on top of the black bean and salsa bread.

What I thought: One hundred M’s is a good way to describe this sandwich. Healthy, flavorful, satisfying are good words too.

Banana Sweet Potato Bread

This recipe comes from one Beth found ages ago that uses yogurt to moisten the bread rather than butter. That recipe is amazing, but I changed it a little bit. There’s less oil and sugar in mine, and rather than yogurt, I used canned sweet potato pie filling and although I don’t have it sitting in front of me, it’s so simple, I can (hopefully) remember all the ingredients off the top of my head. I prefer the bread when it is slightly undercooked, and in fact, last time I baked it so perfectly that I cut it up and brought it to my friend’s Thanksgiving party rather than saving it for myself. It was delicious, but every bite I ate I kept thinking, “shoot – it’s too perfectly baked.”

Banana Sweet Potato Bread

1/4 cup oil
1/4 cup sugar
2 bananas
1/2 cup sweet potato pie filling (just sweet potato, sugar, and spices, no evaporated milk or eggs)
2 eggs
2 cups flour (I used half whole wheat, the other half white/all-purpose)
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger, nutmeg, and/or cloves

Heat oven to 350 degrees. Butter or spray loaf pan.
Beat sugar and oil together (I actually use less sugar and oil than I say here, maybe 1/6 cup each). Add mashed bananas and sweet potato pie filling. In a separate bowl, mix remaining dry ingredients. Then combine all ingredients, pour into loaf pan.
Bake 30-50 minutes (I know, it’s a laaaarge window. Start with 30 minutes, then check on it. I would probably take it out at this point, because I LOOVE undercoked banana bread. But if you like it baked properly, then 40 minutes worked perfectly for me. 50 minutes is probably too long, but hey, you might have a bad oven.) 20 minutes for muffins.

Enjoy! This is my first recipe that I wrote myself that people actually like!