1 Onion; chopped
1 Red bell pepper; chopped
1 lg Ripe tomato; seeded, chopped
1 lg Clove garlic; minced (i use
1/4 c Vegetable oil; (i use olive)
Salt to taste
1/2 ts Ground cumin, dried oregano
1 Frozen bread dough, thawed
2 c Shredded monterey jack chees
1 Egg; beaten, for glaze
Recipe by: Cheryl Mainard cmainard@ARTIC.EDU 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
Yields
1 Servings