Bread Machine Green Chile And Cheddar Stuffed French Bread Recipes

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.

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.

GREEN CHILE CHEESE PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees. Spray a 9x13 pan. Separate the biscuits into 16 pieces. Cut each biscuit into 6 pieces. Mix the cheeses, chilies, and biscuit pieces in a bowl and pour into the pan.
• Bake 25-30 minutes or until biscuits are just starting to brown. Let stand 10 minutes.

GREEN CHILE CHEESY BREAD

Steps:

• Mix the cheese, peppers, and mayonnaise, blending well.
• Spread on the cut surface of the French bread, which has been sliced in half horizontally.
• Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot.