Bread Machine Green Chile And Cheddar Stuffed French Bread Recipes

CHEESY GREEN CHILI BREAD

Steps:

• Preheat oven to 500°. Line a baking sheet with parchment paper or a silicone baking mat (optional for easy clean up).
• In a medium-sized bowl mix together well-softened butter (you can even use melted butter), mayo, canned green chilis (do not drain), and shredded or grated cheese until combined.
• Cut french loaf in half, lengthwise, and spread the mixture evenly on each half. Place on a baking sheet with the cheese mixture sides facing up.
• Bake for 5 minutes then turn to up broil until bubbly and golden brown.
• Remove from oven. Carefully slice and enjoy!

BREAD MACHINE GREEN CHILE AND CHEDDAR-STUFFED FRENCH BREAD

Steps:

• To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 14 x 10-inch rectangle. Evenly sprinkle with filling ingredients to within 1/2 inch of edges; pat down lightly. Beginning at long end, roll up tightly; pinch seam and ends to seal. Taper ends by gently rolling back and forth to make 16-inch long roll. Line large baking sheet with aluminum foil; grease lightly. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 20 minutes. Brush loaf with egg white. With sharp knife, cut three 4-inch slits lengthwise down center of loaf, cutting at a slight diagonal and cutting deep enough to expose filling. Bake at 400 degrees F for 25 to 30 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Serve warm.

CHILLI STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• In a saucepan, cook the onion and 2 garlic cloves in a little oil.
• After a minute or so, add the minced beef, breaking it up with a spoon.
• When the mince has browned, stir in the chilli powder, cumin, ground coriander, and the plain flour.
• Stir in the beef stock, tomatoes, tomato purée, kidney beans, oregano, and salt.
• Place a bay leaf into the mixture, loosely cover and simmer for 30-45 minutes, stirring occasionally. Allow to cool some so you don't burn yourself during the next bit!
• Preheat the oven to 200°C (400°F).
• Top and tail the baguette, then cut it into 3-4 equal rolls.
• Hollow out each roll, allowing a thin border of bread around the outside.
• Stuff each roll with chili using a teaspoon. Try to really fill them up.
• Make the garlic butter by stirring in 2 cloves of crushed garlic and a handful of parsley into the melted butter.
• Coat each stuffed roll with a generous helping of garlic butter. Top with a healthy portion of finely grated cheddar.
• Bake in the centre of the preheated oven for 10-12 minutes, until the cheese is bubbly and melted.
• Enjoy!

GREEN CHILE & CHEDDAR STUFFED FRENCH BREAD

Steps:

• In a large bowl, combine 2/3 cup flour, undissolved yeast, and salt.
• Gradually add water and olive oil to flour mixture.
• Beat 2 minutes at medium speed of electric mixture, scraping bowl occasionally.
• Stir in enough remaining flour to make a soft dough.
• Knead on a lightly floured surface until smooth and elastic, about 8-10 minutes.
• Cover; let rest 10 minutes.
• 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.
• Beginning at long end, roll up tightly as for jelly roll. Pinch seam and ends to seal.
• Taper ends by gently rolling back and forth to make 16-inch long roll.
• Place, seam side-down, on greased baking sheet.
• Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
• Brush loaf with Egg Glaze.
• 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.
• Serve warm.
• Chile and Cheddar Filling:.
• In a bowl, combine cheese, chiles, olives and green onions. Stir until well blended.
• Egg Glaze:.
• In a small bowl, combine egg white and water. Stir to blend.

STUFFED FRENCH BREAD

Steps:

• Cut the top third off the loaf of bread; carefully hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Set loaf aside., In a large skillet, cook the sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, beat the cream cheese, Parmesan cheese, garlic powder and oregano. Stir in the sausage mixture., Line the bottom bread shell with mozzarella slices; top with sausage mixture. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through. Cool for 5 minutes before slicing.