Cheesy Stuffed Green Chile Olive Bread by Britney Breaks Bread
- Preparation (2 hours) - cooking (35 - 40 minutes)
- 2 1/4 tsp (12 ml) active dry yeast
- 2 tbsp (30 ml) granulated sugar
- 1 cup (250 ml) whole milk, lukewarm
- 1 cup (250 ml) green chiles, drained
- 2 cups (500 ml) sharp cheddar cheese
- 1 cup (250 ml) black olives, sliced
- 2 eggs
- 5 cups (1.25 litre) All-Purpose Flour
- 1 tsp (5 ml) Salt
- 2 tbsps (30 ml) Salted Butter, room temperature
- 1 1/2 cup (375 ml) sharp cheddar cheese
- 3 tbsps (45 ml) salted butter, room temperature
- 1/2 cup (125 ml) black olives, diced
- 2 tsp (10 ml) garlic powder
In a mixing bowl, gently whisk together active dry yeast, lukewarm milk, and sugar. Allowyeast to bloom for about 10 minutes (it should be foamy and bubbly).
Fit a stand mixer with the dough hook attachment and add the yeast mixture, drained green chiles, sharp cheddar cheese, olives, eggs, and salt. Add one cup of flour at a time and begin mixing on low speed and gradually increase to medium speed once dough begins to form. Continue to mix for 5-8 minutes. Dough should be smooth and should pull away from the bowl.
Add 2 tablespoons (30 ml) of butter, one a time, and continue to mix for an additional 5 minutes. If dough is still sticking to the bowl, add an additional tablespoon (15 ml) of flour.
Add dough to a well oiled bowl and allow dough to rise in a warm place for about 1 hour, until it has doubled in size. (I usually leave the oven light on and allow the dough to rise in the oven)
While dough is rising, make the filling by combining the sharp cheddar cheese, butter, black olives, and garlic powder in a bowl and mix until combined.
Preheat oven to 350 °F (175 °C).
Once dough has risen, add dough onto a well floured work surface. Use a rolling pin to roll dough into a 12 x 18 (32x45 cm) rectangle. Lightly coat the dough with the cheese/olive filling. A light layer is all that is needed.
Roll into a log by rolling the dough lengthwise. Cut log into 1 inch (2.5 cm) rolls and pinch the sides and roll into a ball. (if the sides aren't sticking, wet your fingers with water and pinch again). Add rolls to a cast iron skillet OR 9 x 13 (22x32 cm) baking pan lined with parchment paper. Allow dough to rise again for 20 minutes.
Brush dough with a beaten egg and bake for 35-40 minutes. Garnish with fresh thyme,additional butter, and flake salt.