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Categories:
dough all-purpose yeast salt very warm water olive oil Cheddar Filling Cheddar cheese green chilies olives green onion egg egg water
Viewed: 43 - Published at: 7 years agoIngredients
- Dough
- 2 - 2 1/2 cups all-purpose flour
- 1 (1/4 ounce) envelope fleischmann's fast rising yeast
- 3/4 teaspoon salt
- 3/4 cup very warm water (120-130F)
- 1 tablespoon olive oil
- Chile and Cheddar Filling
- 1 1/2 cups shredded cheddar cheese
- 1 (4 1/2 ounce) can diced green chilies, well drained
- 1/4 cup drained chopped ripe olives
- 1/4 cup chopped green onion
- Egg Glaze
- 1 egg white
- 1 tablespoon water
Method
- In a large bowl, combine 2/3 cup flour, undissolved yeast, and salt.
- Gradually add water and olive oil to flour mixture.
- Beat 2 minutes at medium speed of electric mixture, scraping bowl occasionally.
- Stir in enough remaining flour to make a soft dough.
- Knead on a lightly floured surface until smooth and elastic, about 8-10 minutes.
- Cover; let rest 10 minutes.
- Roll dough out to 14 x 10-inch rectangle. Sprinkle evenly with Chile and Cheddar Filling (see below) to within 1/2 inch of edges; pat down lightly.
- Beginning at long end, roll up tightly as for jelly roll. Pinch seam and ends to seal.
- Taper ends by gently rolling back and forth to make 16-inch long roll.
- Place, seam side-down, on greased baking sheet.
- Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
- Brush loaf with Egg Glaze.
- With sharp knife, cut three 4-inch diagonal slits at the center of loaf, deep enough to expose filling. Bake at 400F for 18-20 minutes or until crust is golden. Cool 5 minutes before removing from sheet.
- Serve warm.
- Chile and Cheddar Filling:
- In a bowl, combine cheese, chiles, olives and green onions. Stir until well blended.
- Egg Glaze:
- In a small bowl, combine egg white and water. Stir to blend.
