ONION CHEESE BREAD
This bread is particularly appealing for a grilled meal. And you'll want to
toast leftover slices to serve as a zesty breakfast or brunch accompaniment
to scrambled eggs and ham.
1/4 cup warm water (105 degrees)
1 1/4-ounce package (1 Tablespoon) active dry yeast
Butter, at room temperature
2 tablespoons sugar
1 teaspoon salt
4 eggs
3 to 4 cups all-purpose flour
4 green onions, chopped
1/4 cup chopped green or sweet red pepper
1 cup shredded Monterey Jack cheese
1/2 cup shredded sharp Cheddar cheese
1/2 teaspoon chili powder
1 egg� yolk
2 teaspoons water
Place warm water in a small bowl. Sprinkle yeast over water. Let stand until
yeast dissolves, about 5 minutes. In a large bowl, beat 1/2 cup softened
butter until creamy. Add sugar, salt and 3 eggs. Add 1 cup of the flour and
beat well. Add yeast mixture and 1 more cup flour. Beat 5 minutes. Gradually
add enough remaining flour to make soft dough.
Turn dough out onto a lightly floured surface and knead until smooth and
elastic, about 5 minutes. Place dough in a greased bowl. Cover and let rise
in a warm place until doubled in size, about 2 hours.
Melt 2 Tablespoons butter in a small skillet over medium heat. Add onions
and
pepper and saut� until glazed, about 12 minutes. Beat 1 egg in a medium
bowl.
Add cheeses, chilli powder and saut�ed vegetables. Mix well.
Butter a 2-quart baking dish or souffl� dish. Punch dough down by pushing
your fish into center. Pull edges of dough over center. Turn dough onto
lightly floured surface and knead lightly. Roll out dough to a 16x10-inch
rectangle. Spread dough with cheese and vegetable mixture. Roll up dough
firmly from longest side. Shape into a round coil. Place seam side down in
prepared baking dish. Cover. Let rise until doubled, 45 to 60 minutes.
Preheat oven to 350 degrees. Combine egg yolk and water in a small bowl.
Brush the mixture over top surface of dough. Bake in 350-degree oven for 40
to 45 minutes or until loaf sounds hollow when tapped with your finger. Cool
5 to 10 minutes in baking dish. Remove bread from dish to a wire rack. Serve
warm or at room temperature.
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