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Cheese-and-Chile Filled Bread
    Cheese-and-Chile Filled Bread

  • 2 3/4 cups bread flour, divided
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 package dry yeast
  • 1 cup very warm water (120 deg to 130 deg)
  • 1 tablespoon extra-virgin olive oil
  • Vegetable cooking spray
  • 1/4 cup minced fresh parsley
  • 1/4 cup (1 ounce) shredded sharp Cheddar cheese
  • 1/4 cup grated fresh Parmesan cheese
  • 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
  • Instructions
    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.
    Yield: 1 loaf, 16 servings (serving size: 2 [1/2-inch] slices).

    From: Cooking Light, page 76.
    Posted By: CookingLight.com
    Post Date: Jan/Feb 1994

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