DOUGH
3/4 cup water (70º to 80ºF)
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 1/3 cups bread flour
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast
FILLING
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
1 4 oz can diced green chiles, well drained
1/4 cup chopped ripe olives, drained
1/4 cup chopped green onions
TOPPING
1 egg white, lightly beaten
Servings: 12
1. To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
2. 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 to 14 × 10-inch rectangle.
3. Evenly sprinkle with filling ingredients to within 1/2 inch of 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 16-inch long roll. Line large baking sheet with aluminum foil; grease lightly. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 20 minutes.
4. Brush loaf with egg white. With sharp knife, cut three 4-inch slits lengthwise down center of loaf, cutting at a slight diagonal and cutting deep enough to expose filling. Bake at 400ºF for 25 to 30 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Serve warm.
Yield: 1 loaf
Notes: Dough can be prepared in all-size bread machines.
3/4 cup water (70º to 80ºF)
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 1/3 cups bread flour
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast
FILLING
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
1 4 oz can diced green chiles, well drained
1/4 cup chopped ripe olives, drained
1/4 cup chopped green onions
TOPPING
1 egg white, lightly beaten
Servings: 12
1. To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
2. 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 to 14 × 10-inch rectangle.
3. Evenly sprinkle with filling ingredients to within 1/2 inch of 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 16-inch long roll. Line large baking sheet with aluminum foil; grease lightly. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 20 minutes.
4. Brush loaf with egg white. With sharp knife, cut three 4-inch slits lengthwise down center of loaf, cutting at a slight diagonal and cutting deep enough to expose filling. Bake at 400ºF for 25 to 30 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Serve warm.
Yield: 1 loaf
Notes: Dough can be prepared in all-size bread machines.
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