Recipe - New Mexican Chile Bread

1 Package dry yeast
One fourth cup Warm water
4 One half cup Flour
One half cup Melted butter
1 cup Warm milk
One fourth cup Sugar
1 teaspoon Salt
1 Egg

FILLING
1 One half cup Finely minced onion
One half cup Melted butter
One half cup Chopped creen chiles

Dissolve yeast in water. Mix in 2 cups of the flour, butter, milk, sugar,
salt and egg. Beat for 2 minutes. Add enough flour to make a stiff dough.
Turn onto a floured board and knead until smooth. Put in a greased bowl,
turn the dough over and cover with a clean cloth. Put bowl in a warm place
with no drafts and let dough rise until doubled about one hour.

Combine for filling. Punch dough down and roll into a 20" x 8" rectangle.
Cut into four 20" x 2" strips. Spread filling on each strip and fold over
lengthwise. Twist two strips together then twist double strips together and
form in a circle on a greased cookie sheet. Cover with a clean cloth and
let rise until doubled. Brush with beaten egg and sprinkle with chile
powder. Bake at 350 Deg F for 40 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini