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ABM Green Chile Cheddar -Stuffed Bread




Source of Recipe


Unknown


List of Ingredients




Dough:
3/4 cup water (70 to 80 Degrees F.)
1 Tblsp. Olive or vegetable oil
3/4 tsp. Salt
2-1/3 cups bread flour
1-1/2 tsp. Bread Machine Yeast

Filling:
1-1/2 cups (6 oz.) Shredded sharp Cheddar cheese
1 can (4 oz.) Diced green chiles, well drained
1/4 cup drained chopped ripe olives
1/4 cup chopped green onion

Topping:
1 egg white, lightly beaten


Recipe



Measure all dough ingredients into bread machine pan in 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 to 14-in. X 10-in. Rectangle. Mix together filling ingredients; evenly sprinkle the dough with filling to within 1/2-in. Of 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 16-inch long roll. Line large baking sheet with lightly greased aluminum foil. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15-20 minutes. Brush loaf with egg white. With sharp knife, cut three 4-in. Slits lengthwise down the center of loaf, cutting at a slight diagonal and cutting deep enough to expose filling. Bake at 400 degrees F. for 25-30 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Serve warm. Yield: 6 servings.