Green Chilie And Cheddar Stuffed Bread

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J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Not, Sent	1	Servings

INGREDIENTS

3/4	c	Water, 70-80
1	T	Olive or vegetable oil
3/4	t	Salt
2 1/3	c	Bread flour
1 1/2	t	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

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 400Â° 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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