Cheese and Chile Filled 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. 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. 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. 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. 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.