By: Michael Bazinet


  • 1/2 cup water
  • 12 eggs
  • 32 oz flour
  • 5oz sugar
  • 6tsp yeast
  • 1 pound of butter - very soft
  • 2 tsp salt
  • 1 pound hatch green chiles chopped and mixed with 1 cup of flour


1. Mix water, eggs, flour, sugar, yeast and salt together in a kitchen aid mixer for about 4 minutes.

2. Slowly add in butter a little at a time while mixing waiting for each addition to incorporate.

3. Add green chili/flour mixture until well distributed.

4. Cover the kitchen aid bowl with plastic and allow to rise on the counter until about 1/3 bigger then place the bowl in the fridge to firm up.

5. Once the mixture is firm ~4 hours take it out and put the dough on a well floured surface and give it 2 business letter turns.

6. Put the now rectangular shaped dough into an airtight container and back in the fridge. I usually choose to cook this the following day because the flavor is better but you can also just place into a bread pan now and allow to rise on the counter until doubled. Brush the top with egg wash.

7. Bake at 375-400 until the internal temp is about 190 - this will depend on your pan shape but it can take 45 minutes to 1 hour.

If you don't have any of our Roasted Hatch Green Chile on hand you can also roast your own Fresh Hatch Green Chile or use our Hatch Green Chile Roast.

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