| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Not, Sent |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water; (70-80) |
| 1 |
tb |
Olive or vegetable oil |
| 3/4 |
ts |
Salt |
| 2 1/3 |
c |
Bread flour |
| 1 1/2 |
ts |
Active dry yeast |
| 1 1/2 |
c |
Shredded sharp cheddar cheese |
| 1 |
|
4 oz can diced green chilies; well drained |
| 1/4 |
c |
Drained ripe olives; chopped |
| 1/4 |
c |
Green onions; chopped |
| 1 |
|
Egg white; lightly beaten |
INSTRUCTIONS
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 1/2-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@access.mountain.net> on
Apr 11, 1998
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