| 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 <[email protected]> on Apr 11, 1998
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