Friday, August 27, 2010

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.

9 comments:

Shelby said...

lol, you are so stinking cute! I loved reading how you thought the mild sauce at taco bell was hot. LOL I used to be that way but I seemed to have grown accustomed to the heat and LOVE it now! Your bread looks awesome!

Ingrid said...

Love that peak at all the cheesy goodness!
~ingrid

Daily Freebies said...

Looks awesome! I looove spicy food! ;)

Daily Freebies said...

Awesome! This looks awesome! Keep up the amazing work :)

teresa said...

what a fun bread! i bet it would make a killer sandwich too!

♥Cari♥ said...

Hey Cristine...just wanted to let you know that I gave you an award!

http://carissa8402.blogspot.com/2010/08/im-loved.html

Flourchild said...

Its going to be bread baking season soon. We are starting to get these cool fall mornings. The bread looks really good!

Beth said...

That bread looks great. Your photos make it look absolutely mouth-watering!

Jimmy said...

This bread looks awesome - really really amazing.

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