Recipe - Stuffed Bread

1 Onion; chopped
1 Red bell pepper; chopped
1 lg Ripe tomato; seeded, chopped
1 lg Clove garlic; minced (i use
One fourth cup Vegetable oil; (i use olive)
Salt to taste
One half teaspoon Ground cumin, dried oregano
1 Frozen bread dough, thawed
2 cup Shredded monterey jack chees
1 Egg; beaten, for glaze

Recipe by: Cheryl Mainard cmainard@ARTIC.EDU Cook vegetables and garlic
in the oil with the salt and cumin until soft. Let cool slightly, then mix
in oregano.

Roll out bread dough on a greased baking sheet into a rectangle about 15
by 11inches. Spread the vegetables and cheese down the middle of the
dough. Cut dough (using kitchen shears) on opposite sides in diagonal
1inch strips. Fold in the ends, then fold the strips toward the center,
alternating sides for a braided effect. Cover with a towel and let rise
about 30 minutes.

Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until golden,
about 30 minutes.

NOTE: This bread can be made 2 days in advance and served reheated or room
temperature

Recipes sent to me from Bill, wight@odc.net