How to make Cheese and Chile-filled bread

I was straightening up a book shelf when I came upon this cookbook I haven’t looked at for a long time. It’s a yearly edition of Cooking light magazine recipes (From 2000). There are a ton of great recipes in it, and when I saw this recipe for cheese and chile filled bread, I knew I was going to make it!

For the dough:

2 1/4 cups all purpose flour
1 tsp. sugar
1 tsp. salt
1 package dry yeast
1 cup very warm water
1 TB. extra virgin olive oil

In my Kitchen-Aid Mixer, add all the ingredients above and using the dough hook, mix for 6 minutes. The dough will look like this:

Cover with a cloth and leave it for 45 minutes to rise.

After its risen, roll out onto your counter in the shape of a rectangle (15 x 10 inch):

For the filling:

1 ounce cheddar cheese
1 ounce parmesan cheese
1 tsp. olive oil
4 cloves of garlic
1 jalapeno, seeds removed
1 green onion

I mixed that altogether in my magic bullet. Spread that over the dough.

Roll up the sides and brush the top of the dough with an egg white. Cut a few slits in the top of the bread before baking. Bake in a pre-heated oven at 375 for 25-30 minutes or until the loaf is golden brown and sounds hollow when tapped.

A serving is 2 half inch slices, the loaf makes 16 slices. Each serving is only 108 calories, 3.1 grams of fat, 16 carbs and .8 fiber!!

This would be great with a big pot of chili!!

Have you ever tried to make bread from scratch? I used to be scared of using yeast, but it’s not hard at all and besides waiting for the dough to rise (and baking), the actual process of making the dough is only about 5 minutes.