Cheese and Chili Filled Bread

This is one of Nathan's favorite breads and it is one of my very first loaves that I ever made. I made this bread for a wives dinner when Nathan was deployed the first time back in 2003. I remember being so proud of it and I remember it being completely GONE in under 5 minutes. It is definately delicious!

If you are afraid of a little heat (like me!), please don't be afraid of this bread. The jalepeno gives it just a little heat and it isn't overpowering. I think mild sauce from Taco Bell is hot and I can eat this bread all day long... That should tell you something. :)

Enjoy!

Cheese and Chili Filled Bread
(I think the recipe is from Cooking Light, but it's been years, so I'm not 100% sure!)

2 3/4 cups bread flour, divided
1 tsp sugar
1 tsp salt
2 1/4 tsp yeast
1 cup very warm water (about 120-130 degrees)
1 TBSP olive oil
Cooking spray
1/4 cup minced fresh parsley
1/4 cup shredded cheddar cheese
1/4 cup grated fresh parmesan cheese
3 TBSP minced jalepeno
3 TBSP minced green onions
1 TBSP olive oil
1/8 tsp black pepper
4 garlic cloves, minced
1 large egg white
2 tsp water

Combine 1 cup flour, sugar, salt, and yeast in large bowl. Add 1 cup warm water and 1 TBSP oil; stir until well blended. Add 1 1/2 cups flour; stir until soft dough forms.

Turn out onto floured surface and knead until smooth and elastic (about 8 minutes). Add enough remaining flour, 1 TBSP at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise 45 minutes or until doubled in size.

Punch dough down and roll into a 15x10 rectangle. Combine parsley through garlic. Spread over dough leaving a 1/2" border. Roll up tightly, starting at the long side, pressing firmly to eliminate air pockets; pinch to seal.

Place roll, seam side down, on a large baking sheet (or in a loaf pan). But 1/4" slits along top. Cover and let rise 35 minutes or until doubled in size.

Combine egg white and water; brush over dough. Bake at 375 for 25-30 minutes or until loaf is golden brown and sounds hollow when tapped.