|Cheese-and-Chile Filled Bread|
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.
From: Cooking Light, page 76.
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