Bitsy's Kitchen
Green Chile & Cheddar Stuffed Bread
3/4 cup water (70-80 degrees)
1 Tablespoon olive or vegetable oil
3/4 teaspoon salt
2-1/3 cups bread flour
1-1/2 teaspoons Bread Machine Yeast
1-1/2 cups (6 oz.) shredded sharp Cheddar
1 can (4 oz.) diced green chilies, well drained
1/4 cup drained chopped ripe olives
1/4 cup chopped green onions
1 egg white, lightly beaten
Measure all dough ingredients into bread machine pan in the order suggested by the 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 to a 14 in. x 10 in. rectangle. Mix together filling ingredients: evenly sprinkle the filling to within 1/2 in. 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 in. 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 sharp knife, cut three 4 in. slits lengthwise down the center of the loaf, cutting at a slight diagonal and cutting deep enough to expose filling. Bake at 400 degrees F. for 25-30 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Serve warm.
Yield: 6 servings