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This Rustic Green Chile Cheese Bread is such an easy bread to make and has such great flavor from the cheese and chiles and such a nice texture. Cooking it without a pan and in a wood fired pizza oven gives it a rustic feel. I love taking this bread to potlucks and parties because it’s so pretty and absolutely delicious.
This post is in partnership with Forno Bravo.
Rustic Green Chile Cheese Bread
Y’all, I cannot tell you how much I love this bread. I’ve made several versions of it and every time it turns out so delicious. And it couldn’t be easier to make. Just throw it all in the mixer and go, bonus because no pan is needed. Just form it into a ball during the last rise and bam you’ve got a loaf of rustic bread.
The green chiles give the bread a mild chile flavor without adding any heat. If you prefer a spicier loaf, try jalapenos. That makes a delicious bread as well. Or leave out the chiles and peppers and just make cheese bread. YUM!
How Hot should a Wood Fired Pizza Oven be?
When cooking pizzas the temperature needs to be extremely hot, 800F+. However, baking breads the oven only needs to be between 400F and 500F.
Baking Bread in a Wood Fired Pizza Oven
You can bake the bread in an oven that has a smaller fire, one that is preheating for pizza, or my favorite is to use the oven the next day as it is cooling down. Usually, we make pizzas in the evening and once the fire goes out, put the door back on to trap the heat. In the morning, I start a loaf of bread, cinnamon rolls, or whatever and bake it in the oven with the door shut (since there is no active fire). A good pizza oven will retain the heat for hours. I have successfully cooked in my hot oven 12-16 hours after the fire has gone out.
The Best Authentic Wood Fired Pizza Oven
A good wood fired pizza oven is well worth the investment. After researching for months, Hubby and I decided on a Forno Bravo wood fired pizza oven. Yes, this is a sponsored post, but once Forno Bravo heard we were going to install one of their ovens we chatted and decided to partner together.
The hardest part was deciding which oven to buy. There are so many options and they aren’t cheap (it’s delivered with a semi-truck), but we ended up buying a large kit oven because we could get a larger oven for less money then buying a pre-assembled one. Since there are four in my family, I wanted one that could easily handle 4 pizzas a time or was large enough to cook a meal in it. We ended up with the CASA110 Wood Fired Pizza Oven. Forno Bravo is the world leader in pizza ovens and equipment.
Over the last 6 months, we’ve made all sorts of things from pizza to monkey bread, lasagna to chicken, we even grilled steaks in the oven last weekend. It’s fun for parties and with one fire we can cook several meals which means less electricity use in the house.
So You Don’t Have A Wood Fired Pizza Oven
Well, you should! LOL! Okay, in all seriousness…you can still make this bread in the regular oven on a cookie sheet. The oven temperature and cooking time will be the same.
Looking for more Recipes to make in a Wood Fired Pizza Oven?
My 3rd cookbook is coming out April 2019 and is available now for pre-order. This book is all about Live Fire cooking including loads of recipes you can make in your pizza oven from delicious breakfasts to lasagna to scrumptious desserts, plus my all time favorite and easiest pizza dough recipe EVER!
- 1 package active dry yeast (or 2 1/4 teaspoons)
- 3 cups white unbleached, all-purpose white flour
- 1 tablespoon sugar
- 1 teaspoon coarse Kosher salt
- ¾ stick butter, softened
- 2 eggs
- 1 cup hot (not boiling) water
- 2 cups shredded medium cheddar cheese
- 1/4 cup diced green chiles
Prepare a wood fired pizza oven with a 400F fire that’s been burning for about an hour (or use residual heat in the oven from a previous fire).
Combine first 7 ingredients in the bowl of an electric stand mixer. Mix on medium high speed for 7-10 minutes (or until the dough starts to pull away from the bowl) with a dough hook attachment. Scrape down sides occasionally. Remove bowl from mixer and stir in cheese and chiles with a wooden spoon. Let dough rise in bowl for 30 minutes.
Place bowl back on the mixer and turn mixer back on to medium high speed for 2-3 minutes. Sprinkle pizza peel with a little flour and set aside. Turn dough out on to hands and work dough into a ball shape, place on floured peel (making sure dough isn’t sticking) and let rise for 45 minutes in a warm area.
Gently slide bread off the pizza peel in hot pizza oven for 30 minutes to bake. If the oven has an active fire leave the door open; however, if using residual heat put the oven door back on to trap the heat for cooking. Remove from oven and let cool for 1 – 1 ½ hours before serving.
Cutting the bread before it’s completely cooled will result in a gummy texture.
No Wood Fired Pizza Oven? No Problem. You can still make this bread in the regular oven on a parchment lined cookie sheet. The oven temperature and cooking time will be the same.