Bread Machine Recipes
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1 cup water -- plus
2 tablespoons water
2 tablespoons oil
1/3 cup cilantro leaves - (packed)
1 1/2 teaspoons salt
1/2 cup cornmeal
2 1/4 cups flour
1 1/2 teaspoons sugar
2 teaspoons yeast
=== FILLING ===
16 ounces refried beans
16 ounces black olives -- drained
4 1/2 ounces green chiles -- chopped
1/2 cup salsa
8 ounces Monterey Jack cheese -- shredded
Add all ingredients (except cilantro) in order as directed by
manufacturer. Program for dough cycle. After second kneading cycle, add
the cilantro. While dough is rising prepare the filling.
When dough is finished, transfer to a lightly oiled work surface. Divide
the dough in half. Working with one half at a time, roll it into a 15- by
10-inch rectangle. Transfer the rectangle to a lightly greased cookie
Divide the rectangle into thirds, each 10 by 5 inches. Working on the
middle third of the dough, and leaving 1-inch of space at each end, layer
on half the beans, half the olives, half the chilies, half the salsa and
then half the cheese.
Using a rolling pizza wheel or a sharp knife, make 6 evenly space
5-inch-long cuts in the dough, cutting from the edge of one side of the
unfilled sides just to where the filling starts. Repeat with the other
unfilled side. Fold the small piece of dough at each end of the filling,
tucking them underneath the dough on the opposite side. Repeat the entire
process with the other piece of dough.
Tent the twists with lightly greased plastic wrap and set them aside to
rise for 1 hour. Bake the twists in a preheated 375 degree oven for 30
Remove the twists from the oven, transfer them to a wire rack, and allow
them to cool for 10 minutes before cutting.
This recipe yields ?? servings.
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