Cheese and Chile Bread
- Ready In:
- 2hrs 30mins
- Ingredients:
- 17
- Yields:
-
1 loaf
- Serves:
- 16
ingredients
- 2 3⁄4 cups bread flour, divided
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 (2 1/4 teaspoon) package dry yeast
- 1 cup water, very warm
- 1 tablespoon extra virgin olive oil
- cooking spray
- 1⁄4 cup fresh parsley, minced
- 1⁄4 cup sharp cheddar cheese, shredded
- 1⁄4 cup parmesan cheese, fresh grated
- 3 tablespoons jalapeno peppers, minced
- 3 tablespoons green onions, minced
- 1 tablespoon extra virgin olive oil
- 1⁄8 teaspoon black pepper
- 4 garlic cloves
- 1 large egg white, lightly beaten
- 3 teaspoons water
directions
- Combine 1 C flour, sugar, salt, and yeast in a large bowl. Add 1 cup very warm water and 1 TBS oil; stir until well blended. Add 1 1/2 c flour stir until a soft dough forms.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 mins) add enough of remaining flour; 1 TBS at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning over to coat top. Cover and let rise in a warm place free from drafts 45 mins or until doubled in size. Press two fingers into dough, if indentation remains, dough has risen enough.
- Punch dough down, and roll into a 15x10 rectangle on a lightly floured surface. Combine parsley and next 7 ingredients in a bowl. Spread parsley mixture evenlly over dough, leaving a 1/2 in boarder. Roll up rectangle tightly, starting at long side, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll seam side down on a large baking sheet coated with cooking spray. Using a sharp knife, make a 1/4 in deep diagonal cut across top of loaf, using sharp knife.
- Cover and let rise 35 mins or until doubled in size. Combine egg white and 2 tsp water and gently brush over dough.
- Preheat oven 375.
- Bake 375 for 25-30 mins or until loaf is golden and sounds hollow when tapped. Cool on a wire rack.
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