| 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 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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