Side Pannel
Hot Chile Pepper Twists Abm
Hot Chile Pepper Twists Abm
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 1 c Water; plus
- 2 tb Water; (if needed)
- 2 tb Oil
- 1/3 c Cilantro Leaves; lightly
- -packed
- 1 1/2 ts Salt
- 1/2 c Cornmeal
- 2 1/4 c Flour
- 1 1/2 ts Sugar
- 2 ts Yeast
Directions
FILLING
16 oz Black or Refried Beans
16 oz Black Olives; drained
4 1/2 oz Green Chiles; chopped
1/2 c Salsa
8 oz Monterey Jack Cheese;
-shredded
Place all dough ingredients except cilantro in pan. Program for knead and
first rise. Program a kitchen timer to go off 10 minutes before the end of
the machine's second kneading cycle. Check the dough when timer goes off
and adjust with flour or water if needed. Add the cilantro. While the dough
is rising, prepare the filling. When dough is finished transfer to lightly
greased work surface.
Divide the dough in half. Working with one half at a time, roll it into a
15 x 10" rectangle. Transfer the rectangle to a lightly greased cookie
sheet. Visually divide the rectangle into thirds, each 10 x 5". Working on
the middle third of the dough, and leaving 1" 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" 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, or until they're noticeably puffy.
Bake the twists in a preheated 375øF oven for 30 minutes. Remove the twists
from the oven, transfer them to a wire rack, and allow them to cool for 10
minutes before cutting.
16 oz Black or Refried Beans
16 oz Black Olives; drained
4 1/2 oz Green Chiles; chopped
1/2 c Salsa
8 oz Monterey Jack Cheese;
-shredded
Place all dough ingredients except cilantro in pan. Program for knead and
first rise. Program a kitchen timer to go off 10 minutes before the end of
the machine's second kneading cycle. Check the dough when timer goes off
and adjust with flour or water if needed. Add the cilantro. While the dough
is rising, prepare the filling. When dough is finished transfer to lightly
greased work surface.
Divide the dough in half. Working with one half at a time, roll it into a
15 x 10" rectangle. Transfer the rectangle to a lightly greased cookie
sheet. Visually divide the rectangle into thirds, each 10 x 5". Working on
the middle third of the dough, and leaving 1" 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" 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, or until they're noticeably puffy.
Bake the twists in a preheated 375øF oven for 30 minutes. Remove the twists
from the oven, transfer them to a wire rack, and allow them to cool for 10
minutes before cutting.
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