This savory yeast free bread is perfect for having on hand to make some quick sandwiches or serve along with dinner. Loaded with hatch chiles and cheddar cheese, It aso makes great toast for breakfast!
You wouldn’t be wrong if you saw this and thought of soda bread. That’s essentially what it is but I always just asssume that soda bread is only available around St Patrick’s Day.
But It can be for anytime of the year, especially at a time when certain baking ingredients are hard to find like yeast! With this bread there’s no waiting, no rising and no babysitting the dough. All you do is mix the ingredients in a bowl and dump the batter into your baking pan. I adapted my popular rosemary cheddar Irish soda bread to bring you this hatch chili cheddar cheese version and it didn’t dissapoint!
Making your yeast free chile cheese bread
Ingredients you’ll need
- All purpose flour
- Cream of tartar
- Baking soda
- Hatch chiles, canned is fine
- Cheddar cheese
How does the bread rise without yeast?
Soda bread rise through a chemical reaction as opposed to a sugar/yeast reaction that creates gas in regular bread. That gas creates bubbles which gives the bread its lift. In this recipe the baking soda reacts with the acid in the buttermilk to provide the lift. One important thing to note is, soda bread will begin to react immediately once the ingredients are combined so try to mix it quickly and get the dough into the oven so it doesen’t lose any of its height. Once the dough is mixed, shape it into a log and place it into your prepared loaf pan.
Serving the bread
Once cool you can slice it into thick wedges and serve with some really good butter. The bread isn’t spicy, just packed with great flavor from the chile and cheddar combination.
Storing your yeast free bread
The bread will last about three days as long as it’s wrapped in a sealed ziplock bag or wrapped in plastic wrap. On day three I’d recommend using any leftovers for toast. Once toasted the bread will become soft again with a tasty crusty layer on top, perfect for more butter!
Hatch Chili Cheese Yeast Free Bread
- 2 cups all purpose flour
- 1 tsp baking soda
- 3/4 tsp cream of tartar
- 1/2 tsp salt
- 1 4oz can diced hatch chilis or diced green chillis
- 1 1/2 cups grated sharp cheddar
- 1 egg
- 3/4 cup buttermilk
- Preheat your oven to 425 degrees F.
- Spray an 8x4 loaf pan with non stick spray and line with some parchment paper.
- In a large bowl, whisk together the flour, baking soda, cream of tartar and salt.
- In a small bowl whisk together the buttermilk and egg.
- Add the chilis, cheddar, and buttermilk egg mixture to the flour.
- Mix gently but quickly until the dough comes together, it will still be a little sticky.
- Dump the dough onto a floured work surface and dust the dough with a little extra flour.
- Knead the dough into a ball and then shape into a log to fit the loaf pan.
- Place the dough into the pan and bake in the oven for 30-35 minutes and the top is golden brown.
- Let cool for 15 minutes before slicing.