| 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 <cmainard@ARTIC.EDU> 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, wight@odc.net
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