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Green Chile Cheddar Stuffed Bread - ABM




Source of Recipe


Internet


List of Ingredients




DOUGH:

3/4 c. water (70 to 80 degrees)
1 Tbsp. olive or vegetable oil
3/4 tsp. salt
2-1/3 c. bread flour
1-1/2 tsp. bread machine yeast

FILLING:

1-1/2 c. (6 oz.) shredded sharp cheddar cheese
1 can (4 oz.) diced green chilies, well drained
1/4 c. chopped ripe olives, drained
1/4 c. chopped green onions

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 & 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 a 14-in. x 10-in. rectangle. Mix together filling ingredients; evenly sprinkle the filling to within 1/2 in. of the dough's edges; pat down lightly. Beginning at long end, roll up tightly; pinch ends to seal. Taper ends by gently rolling back & forth to make a 16-in. 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 min. Brush loaf with egg white. With sharp knife, cut three 4-in. slits diagonally across top of loaf, deep enough to expose filling. Bake at 400 degrees for 25-30 min. oe until cheese is melted & crust is golden brown. Cool 5 min. before removing from pan. Serve warm.

YEILD: 6 servings

TIP: I add crumbled bacon, ham, or chopped chives out of my garden sometimes. Whatever I have on hand! It's always great!



Recipe