Recipe: Green Chile and Cheddar-Stuffed French Bread (bread machine dough cycle)

GREEN CHILE AND CHEDDAR-STUFFED FRENCH BREAD

FOR THE DOUGH:
3/4 cup water (70 to 80 degrees F)
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 1/3 cups bread flour
1 1/2 teaspoons Fleischmann's Bread Machine Yeast
FOR THE FILLING:
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
1 (4 oz) can diced green chiles, well drained
1/4 cup chopped ripe olives, drained
1/4 cup chopped green onions
FOR THE TOPPING:
1 egg white, lightly beaten

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 a 14 by 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.

TO BAKE:
Preheat oven to 400 degrees F. 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.

NOTE: Dough can be prepared in all-size bread machines.

Makes 1 loaf, 12 servings
Source: Fleischmann's Yeast