Green chilie and cheddar stuffed bread

1 Servings

Ingredients

Quantity Ingredient
¾ cup Water; (70-80)
1 tablespoon Olive or vegetable oil
¾ teaspoon Salt
2⅓ cup Bread flour
1½ teaspoon Active dry yeast
1½ cup Shredded sharp cheddar cheese
1 4 oz can diced green chilies; well drained
¼ cup Drained ripe olives; chopped
¼ cup Green onions; chopped
1 Egg white; lightly beaten

Directions

DOUGH

FILLING

TOPPING

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 14x10-inch rectangle. Mix together filling ingredients; evenly sprinkle the filling to ½-inch 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 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 a sharp knife, cut three 4-inch slits lengthwise down the center of loaf, cutting at a slight diagonal and cutting deep enough to expose filling.

Bake at 400° for 25-30 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 MC-Recipe Digest by The Taillons <taillon@...> on Apr 11, 1998

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