| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Side dishes | 1 | Servings | |
INGREDIENTS
| 1 | Onion; chopped | |
| 1 | Red bell pepper; chopped | |
| 1 | lg | Ripe tomato; seeded, chopped |
| 1 | lg | Clove garlic; minced (i use |
| 1/4 | c | Vegetable oil; (i use olive) |
| Salt to taste | ||
| 1/2 | ts | Ground cumin, dried oregano |
| 1 | Frozen bread dough, thawed | |
| 2 | c | Shredded monterey jack chees |
| 1 | Egg; beaten, for glaze |
INSTRUCTIONS
Recipe by: Cheryl Mainard <[email protected]> Cook vegetables and garlic in the oil with the salt and cumin until soft. Let cool slightly, then mix in oregano. Roll out bread dough on a greased baking sheet into a rectangle about 15- by 11-inches. Spread the vegetables and cheese down the middle of the dough. Cut dough (using kitchen shears) on opposite sides in diagonal 1-inch strips. Fold in the ends, then fold the strips toward the center, alternating sides for a braided effect. Cover with a towel and let rise about 30 minutes. Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until golden, about 30 minutes. NOTE: This bread can be made 2 days in advance and served reheated or room temperature Recipes sent to me from Bill, [email protected]
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