Cheese And Chile Filled Bread

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 45 mins Cook Time: 30 mins

Ingredients

• 2 3/4 cups bread flour, divided
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 1/4 ounces yeast, dry
• 1 cup water, very warm
• 1 tablespoon extra virgin olive oil
• vegetable oil cooking spray
• 1/4 cup fresh parsley, minced
• 1/4 cup sharp cheddar cheese, shredded (1 ounce)
• 1/4 cup parmesan cheese, grated
• 3 tablespoons jalapenos, minced
• 3 tablespoons green onions, minced
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon pepper
• 4 garlic cloves
• 2 teaspoons water
• 1 egg

Recipe

• 1 combine 1 cup flour, sugar, salt, and yeast in a large bowl; stir well. add 1 cup very warm water and 1 tablespoon oil; stir until well blended. add 1-1/2 cups flour; stir until a soft dough forms.
• 2 turn dough out onto a lightly floured surface. knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. place dough in a large bowl coated with cooking spray, turning to coat top. cover and let rise in a warm place (85 deg), free from drafts, 45 minutes or until doubled in bulk.
• 3 punch dough down, and roll into a 15- x 10-inch rectangle on a lightly floured surface. combine parsley and next 7 ingredients in a bowl; stir well. spread parsley mixture evenly over dough, leaving a 1/2-inch margin around edges. roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch ends and seam to seal. place roll, seam side down, on a large baking sheet coated with cooking spray. using a sharp knife, make 1/4-inch-deep diagonal slits 3 inches apart across top of loaf.
• 4 cover and let rise in a warm place (85 deg), free from drafts, about 35 minutes or until doubled in bulk. combine 2 teaspoons water and egg , and gently brush over dough. bake at 375 deg for 30 minutes or until loaf is golden and sounds hollow when tapped. cool on a wire rack.