Cheese and Chile Bread

From Cooking Light Cookbook

• Ready In: 2 hrs 30 mins
• Serves: 16
• Yields: 1 loaf

Ingredients

• 2 3⁄4 cups bread flour, divided
• 1  teaspoon sugar
• 1  teaspoon salt
• 1 (2 1/4teaspoon) 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

1. 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.
2. 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).
3. 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.
4. 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.
5. Cover and let rise 35 mins or until doubled in size. Combine egg white and 2 tsp water and gently brush over dough.
6. Preheat oven 375.
7. Bake 375 for 25-30 mins or until loaf is golden and sounds hollow when tapped. Cool on a wire rack.