We New Mexicans add green chile to recipes whenever we can. It seemed a natural for me to include it in this easy bread recipe, inspired by Mark Bittman’s popular one.
3⅓ cups all-purpose flour, plus more for dusting
¼ teaspoon instant yeast
2 teaspoons kosher salt
2 teaspoons Mexican oregano
1½ cups water, slightly warm
1 cup roasted, peeled, seeded, and finely chopped green chile, hot or mild (thawed and well drained if frozen)
Cornmeal, as needed
Makes 1 large loaf or 2 medium loaves
In a large bowl, combine flour, yeast, salt, and Mexican oregano. Stir green chile into water and then stir into flour. With a wooden spoon, mix until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at room temperature for 18 hours.
Lightly flour a pastry or cutting board and turn dough out onto it. Sprinkle with a little more flour and fold it over on itself once or twice. Dough will be sticky, so you can use a spatula. Cover loosely with plastic wrap and let rest about 15 minutes.
Flour your hands and gently and quickly shape dough into a ball (or halve it to make two smaller loaves). Generously coat a large sheet of waxed or parchment paper with cornmeal and transfer the dough seam side down onto paper. Dust with more cornmeal. Cover with plastic wrap and let rise for 2 hours.
A half hour before dough is ready, preheat oven to 450°. Put a 6-to-8-quart heavy pot (or two smaller pots) with a lid (cast iron, enamel, Pyrex, or ceramic) in the oven as it heats.
When dough is ready, carefully remove pot from oven. Slide your hand under the paper, lift the dough, and turn it over into the pot, seam side up. Shake pan once or twice to evenly distribute.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, until the loaf is beautifully browned. Cool on a rack. (This is a very moist bread and benefits from toasting once sliced.)