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Cheese and Chile Filled Bread

JPellegrino <gigimfg@ix.netcom.com>
Sat, 31 Jul 1999 19:19:51 -0400
v099.n037.8
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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