| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Water |
| 1 |
tb |
Canola or olive oil |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
tb |
Chili powder |
| 1/8 |
ts |
Cayenne pepper |
| 1/2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 2 |
c |
Bread flour |
| 1 1/2 |
ts |
Yeast |
| 3/4 |
c |
Shredded sharp cheddar cheese |
| 1/2 |
c |
Shredded Monterey Jack w/jalapenoes |
| 1 |
sm |
Green onion w/stem; thinly sliced |
INSTRUCTIONS
ADDITIONAL INGREDIENTS
Select dough cycle. When complete, punch dough down by starting bread
machine, let stir a few seconds, then stop machine. Place dough on lightly
floured work surface and let rest 5 to 10 minutes. Roll dough into a
rectangle (about 9x15). Place cheeses over long half of rectangle. Sprinkle
with onion, if desired. (I intended to use both onion and minced jalapeno,
but didn't want it too spicy for guests. Also, you can use any combination
of cheeses, just don't over-fill.) Fold dough over cheese and pinch edges
to seal.
Place dough on large baking sheet lined with parchment paper, or well
greased pan. Cover and let rise about 20 minutes. Bake in preheated 400F
oven for 10 minutes, reduce heat to 350F and continue baking another 10
minutes. Slide parchment with bread onto wire rack and let cool about 15
minutes. Slice into 1-inch pieces and serve warm.
This can be prepared in advance. Before allowing loaf to rise, cover with
plastic wrap coated with cooking spray. Refrigerate up to 10 hours. Remove
from refrigerator and let reach room temperature, covered, about 2 hours.
Bake as directed.
Posted to Digest bread-bakers.v097.n083 by "Janis Russell"
<janis@ethos.net> on Jan 01, 1998
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