Cheese And Chile Bread

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

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 , lightly beaten
• 3 teaspoons water

Recipe

• 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 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.