Recipe: Green Chile and Cheddar Stuffed French Bread

GREEN CHILE AND CHEDDAR STUFFED FRENCH BREAD



"A French bread with a sensational tex-mex kick. Forget spreads or toppings; each slice is moist and flavorful right off the cutting board."

FOR THE DOUGH:
2 to 2 1/2 cups all-purpose flour, divided use
1 envelope Fleischmann's RapidRise Yeast
3/4 teaspoon salt
3/4 cup very warm water (120 to 130 degrees F)
1 tablespoon olive oil
FOR THE CHILE AND CHEDDAR FILLING:
1 1/2 cups shredded sharp Cheddar cheese
1 (4.5 ounce) can diced green chiles, well drained
1/4 cup drained chopped ripe olives
1/4 cup chopped green onions
FOR THE EGG GLAZE:
1 egg white
1 tablespoon water

In a large bowl, combine 2/3 cup flour, undissolved yeast, and salt. Gradually add 3/4 cup warm water and olive oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

To prepare the Chile and Cheddar Filling, in a bowl, combine cheese, chiles, olives, and green onions. Stir until well blended. Set aside.

Roll dough to 14x10-inch rectangle. Sprinkle evenly with Chile and Cheddar Filling 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.

To prepare the egg glaze, in a small bowl, combine egg white and 1 tablespoon water. Stir to blend. Brush on loaf. With sharp knife, cut three 4-inch diagonal slits at the center of loaf, deep enough to expose filling.

Bake at 400 degrees F for 18 to 20 minutes or until crust is golden. Cool 5 minutes before removing from sheet. Serve warm.

Makes 1 loaf
From: Fleishmann's Yeast