Cheese and Chile Filled Bread |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 4 |
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yummy bread Ingredients:
2 3/4 cups bread flour, divided |
1 teaspoon sugar |
1 teaspoon salt |
1 1/4 ounces yeast, dry |
1 cup water, very warm |
1 tablespoon extra virgin olive oil |
vegetable oil cooking spray |
1/4 cup fresh parsley, minced |
1/4 cup sharp cheddar cheese, shredded (1 ounce) |
1/4 cup parmesan cheese, grated |
3 tablespoons jalapenos, minced |
3 tablespoons green onions, minced |
1 tablespoon extra virgin olive oil |
1/8 teaspoon pepper |
4 garlic cloves |
2 teaspoons water |
1 egg white |
Directions:
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.
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