I found this recipe on the Cooking Light website. It sounds good.
JoAnn
* Exported from MasterCook *
Cheese-And-Chile Filled Bread
Recipe By : Cooking Light Website
Serving Size : 16 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups bread flour -- divided
1 teaspoon sugar
1 teaspoon salt
1 package dry yeast
1 cup very warm water -- (120-130 deg)
1 tablespoon extra-virgin olive oil
Vegetable cooking spray
1/4 cup minced fresh parsley
1/4 cup sharp Cheddar cheese -- shredded
1/4 cup fresh Parmesan cheese -- grated
3 tablespoons minced jalapeno pepper
3 tablespoons minced green onions
1 tablespoon extra-virgin olive oil
1/8 teaspoon pepper
4 cloves garlic -- minced
2 teaspoons water
1 egg white
1 Combine 1 cup flour, sugar, salt, and yeast in a large bowl; stir
well. Add 1 cup very warm water and 1 tablespoon oil; stir until well
blended. Add 1-1/2 cups flour; stir until a soft dough forms.
2 Turn dough out onto a lightly floured surface. Knead until smooth and
elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon
at a time, to prevent dough from sticking to hands. Place dough in a
large bowl coated with cooking spray, turning to coat top. Cover and
let rise in a warm place (85 deg), free from drafts, 45 minutes or until
doubled in bulk.
3 Punch dough down, and roll into a 15- x 10-inch rectangle on a lightly
floured surface. Combine parsley and next 7 ingredients in a bowl; stir
well. Spread parsley mixture evenly over dough, leaving a 1/2-inch
margin around edges. Roll up dough, starting at long side, pressing
firmly to eliminate air pockets; pinch ends and seam to seal. Place
roll, seam side down, on a large baking sheet coated with cooking
spray. Using a sharp knife, make 1/4-inch-deep diagonal slits 3 inches
apart across top of loaf.
4 Cover and let rise in a warm place (85 deg), free from drafts, about
35 minutes or until doubled in bulk. Combine 2 teaspoons water and egg
white, and gently brush over dough. Bake at 375 deg for 30 minutes or
until loaf is golden and sounds hollow when tapped. Cool on a wire
rack. Yield: 1 loaf, 16 servings (serving size: 2 [1/2-inch] slices).
Nutritional Information: CALORIES 122 (24% from fat) / PROTEIN 4.4g /
FAT 3.2g (SAT 1g, MONO 1.6g, POLY 0.4g) / CARB 18.5g / FIBER 0.3g / CHOL
3mg / IRON 1.3mg / SODIUM 191mg / CALCIUM 43mg
>From Cooking Light, Jan/Feb 1994, page 76. Posted to BreadBakers 7/99
by JoAnn Pellegrino
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