Cheesy Stuffed Green Chile Olive Bread by Britney Breaks Bread
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Preparation (2 hours) - cooking (35 - 40 minutes)
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Courtesy of California Olive Committee
Ingredients
- 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
- Filling:
- 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
Directions
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1
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).
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2
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.
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3
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.
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4
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)
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5
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.
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6
Preheat oven to 350 °F (175 °C).
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7
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.
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8
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.
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9
Brush dough with a beaten egg and bake for 35-40 minutes. Garnish with fresh thyme,additional butter, and flake salt.
