Stuffed Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, chopped
1: Red bell pepper, chopped
1 large: Ripe tomato, seeded, chopped
1 large: Clove garlic, minced (i use
1/4 cup: Vegetable oil, (i use olive)
Salt to taste,
1/2 tsp: Ground cumin, dried oregano
1: Frozen bread dough, thawed
2 cup: Shredded monterey jack chees,
1: Egg, beaten, for glaze
Directions:
Recipe by: Cheryl Mainard Cook vegetables and
garlic in the oil with the salt and cumin until soft. Let cool
slightly, then mix in oregano.
Roll out bread dough on a greased baking sheet into a rectangle about
15- by 11-inches. Spread the vegetables and cheese down the middle
of the dough. Cut dough (using kitchen shears) on opposite sides in
diagonal 1-inch strips. Fold in the ends, then fold the strips
toward the center, alternating sides for a braided effect. Cover with
a towel and let rise about
30 minutes.
Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until
golden, about 30 minutes.
NOTE: This bread can be made 2 days in advance and served reheated
or room temperature
Source from luhu.jp
garlic in the oil with the salt and cumin until soft. Let cool
slightly, then mix in oregano.
Roll out bread dough on a greased baking sheet into a rectangle about
15- by 11-inches. Spread the vegetables and cheese down the middle
of the dough. Cut dough (using kitchen shears) on opposite sides in
diagonal 1-inch strips. Fold in the ends, then fold the strips
toward the center, alternating sides for a braided effect. Cover with
a towel and let rise about
30 minutes.
Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until
golden, about 30 minutes.
NOTE: This bread can be made 2 days in advance and served reheated
or room temperature
Source from luhu.jp
Tags
Side dishes