Yield: 1 Servings
Measure | Ingredient |
---|---|
¾ cup | Water; (70-80) |
1 tablespoon | Olive or vegetable oil |
¾ teaspoon | Salt |
2⅓ cup | Bread flour |
1½ teaspoon | Active dry yeast |
1½ cup | Shredded sharp cheddar cheese |
1 \N | 4 oz can diced green chilies; well drained |
¼ cup | Drained ripe olives; chopped |
¼ cup | Green onions; chopped |
1 \N | Egg white; lightly beaten |
DOUGH
FILLING
TOPPING
Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
To shape and fill: when cycle is complete, remove dough to floured surface.
If necessary, knead in additional flour to make dough easy to handle. Roll dough into a 14x10-inch rectangle. Mix together filling ingredients; evenly sprinkle the filling to ½-inch of the dough's edges; pat down lightly.
Beginning at long end, roll up tightly; pinch seam and ends to seal. Taper ends by gently rolling back and forth to make a 16-inch long roll. Line large baking sheet with lightly greased aluminum foil.. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15-20 minutes. Brush loaf with egg white. With a sharp knife, cut three 4-inch slits lengthwise down the center of loaf, cutting at a slight diagonal and cutting deep enough to expose filling.
Bake at 400° for 25-30 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Serve warm.
Recipe by: Taste of Home Homemaker Schools - Spring 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Apr 11, 1998