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Green Chile & Cheddar Stuffed Bread

3/4 cup water (70-80 degrees)
1 Tablespoon olive or vegetable oil
3/4 teaspoon salt
2-1/3 cups bread flour
1-1/2 teaspoons Fleishmann's Bread Machine Yeast

1-1/2 cups (6 ounces) shredded sharp Cheddar Cheese
1 can (4 ounces) diced green chilies, well drained
1/4 cup drained chopped ripe olives
1/4 cup chopped green onions

1 egg white, lightly beaten

Measure all dough ingredients into bread machine pan in the order
suggested by the 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-in. x 10 in. rectangle. Mix together
filling ingredients: evenly sprinkle the filling to within 1/2 in.
of the dough's 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 a 16-in. long roll.

Line large baking sheet with lightly greased aluminum foil. Place
loaf, seam side down, on foil. Cover, let rise in warm, draft-free
place until almost doubled in size, about 15-20 minutes. Brush loaf
with egg white. With sharp knife, cut three 4-in. slits lenghtwise
down the center of the loaf, cutting at a slight diagonal and
cutting deep enough to expose filling. Bake at 400 degrees for
25-30 minutes or until cheese is melted and crust is golden brown.
Cool 5 minutes before removing from pan. Serve warm.

Yield: 6 servings


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