Cheese and Chile Filled Bread Recipe #378645
yummy bread
2¼ hours | 1¾ hours prep
SERVES 16 , 1 loaf
- 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
- 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.
- 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.
- 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.
- 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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5 stars