Ingredients
-
-
2 - 2 1/2
-
1
-
3/4
-
3/4
-
1
-
-
1 1/2
-
1
-
1/4
-
1/4
-
-
1
-
1
-
Directions
Green Chile & Cheddar Stuffed French Bread, From Fleishmann’s yeast Make sure to use the RapidRise yeast This was so easy to put together and because of the rapid rise yeast, the rising time is relatively short This may seem like a lot of steps, but it really does go together quickly Cook time includes rest and rise time My family declared this one of the top 3 breads I make Great with a bowl of soup , I made this and it is awesome! I took it to 2 different functions and it was gobbled up!! The only thing we didn’t put in it was the olives because of personal preference , I got to use the proofing feature on my new stove for the first time today *grin* This bread came out of the oven about 20 mins ago The aroma has been out of this world and it’s gorgeous I’m going to take pix of this bread as soon as I get a camera Well, ok, not this loaf, it’s never going to last that long *she says while munching* This is really an easy recipe and the result for being patient is way more than worth it The taste is nothing short of wonderful, especially while it’s still warm and the cheese is still kinda gooey The chile’s are so mild and flavorful and work so well with the olives! The recipe works perfectly as written and I can’t think of a thing that I would change If you like a Southwestern flavor you’ll surly like this
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Steps
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1
Done
|
In a Large Bowl, Combine 2/3 Cup Flour, Undissolved Yeast, and Salt. |
|
2
Done
|
Gradually Add Water and Olive Oil to Flour Mixture. |
|
3
Done
|
Beat 2 Minutes at Medium Speed of Electric Mixture, Scraping Bowl Occasionally. |
|
4
Done
|
Stir in Enough Remaining Flour to Make a Soft Dough. |
|
5
Done
|
Knead on a Lightly Floured Surface Until Smooth and Elastic, About 8-10 Minutes. |
|
6
Done
|
Cover; Let Rest 10 Minutes. |
|
7
Done
|
Roll Dough Out to 14 X 10-Inch Rectangle. Sprinkle Evenly With Chile and Cheddar Filling (see Below) to Within 1/2 Inch of Edges; Pat Down Lightly. |
|
8
Done
|
Beginning at Long End, Roll Up Tightly as For Jelly Roll. Pinch Seam and Ends to Seal. |
|
9
Done
|
Taper Ends by Gently Rolling Back and Forth to Make 16-Inch Long Roll. |
|
10
Done
|
Place, Seam Side-Down, on Greased Baking Sheet. |
|
11
Done
|
Cover; Let Rise in Warm, Draft-Free Place Until Almost Doubled in Size, About 30 Minutes. |
|
12
Done
|
Brush Loaf With Egg Glaze. |
|
13
Done
|
With Sharp Knife, Cut Three 4-Inch Diagonal Slits at the Center of Loaf, Deep Enough to Expose Filling. Bake at 400f For 18-20 Minutes or Until Crust Is Golden. Cool 5 Minutes Before Removing from Sheet. |
|
14
Done
|
Serve Warm. |
|
15
Done
|
Chile and Cheddar Filling: |
