Recipe - Green Chilie And Cheddar Stuffed Bread

DOUGH
Three fourths cup Water; (7080)
1 tablespoon Olive or vegetable oil
Three fourths teaspoon Salt
2 1/3 cup Bread flour
1 One half teaspoon Active dry yeast

FILLING
1 One half cup Shredded sharp cheddar
cheese
1 4 ounce can minced green
chilies; well drained
One fourth cup Drained ripe olives; chopped
One fourth cup Green onions; chopped

TOPPING
1 Egg white; lightly beaten

Measure all dough ingredients into bread machine pan in the order suggested
by manufacturer. Process on dough/manual cycle.

To shape and fill: when cycle is complete, remove dough to floured surface.
If necessary, knead in additional flour to make dough easy to handle. Roll
dough into a 14x10inch rectangle. Mix together filling ingredients; evenly
sprinkle the filling to 1/2inch of the dough's edges; pat down lightly.
Beginning at long end, roll up tightly; pinch seam and ends to seal. Taper
ends by gently rolling back and forth to make a 16inch long roll. Line
large baking sheet with lightly greased aluminum foil.. Place loaf, seam
side down, on foil. Cover; let rise in warm, draftfree place until almost
doubled in size, about 1520 minutes. Brush loaf with egg white. With a
sharp knife, cut three 4inch slits lengthwise down the center of loaf,
cutting at a slight diagonal and cutting deep enough to expose filling.
Bake at 400° for 2530 minutes or until cheese is melted and crust is
golden brown. Cool 5 minutes before removing from pan. Serve warm.

Recipe by: Taste of Home Homemaker Schools Spring 1998

Posted to MCRecipe Digest by The Taillons taillon@access.mountain.net on
Apr 11, 1998