This is Tammy Michalec’s winning recipe featured on WLTX News.
SOUTH WESTERN CHORIZO CHEESE BREAD
INGREDIENTS:
For Bread:
3 cups of Gold Metal Bread Flour
2 ¼ t Fleishmann’s Yeast = 1 package
2 T sugar
½ t salt
1 cup of water (120 degrees)
2 T olive oil
1 teaspoon of cumin
1 beaten egg white (brushed on bread before baking)
FILLINGS:
1 cup of Chorizo sausage ( fried, drained, and crumbled) 3 to 4 small links.
1/2 cup of fancy fiesta cheese blend, NOT THE SEASONED TYPE! I used the great value brand. (WALMART)
TOPPING:
1/8 teaspoon of cumin
3/4 cup of fancy fiesta cheese
(In a bowl mix the cheese and cumin together)
INSTRUCTIONS:
Add all dry ingredients for bread, into the mixer. Mix on low speed until well incorporated. (60 seconds.) Add warm water and olive oil . Mix on low speed until the dough forms around the hook. Switch speed to #2 and knead for 3 minutes. Transfer to a floured board and knead 2 more minutes. Place in a well greased glass bowl, cover with plastic wrap and a towel and let rise in a warm place 40 minutes or until doubled. After risen punch dough down and let rest covered for 10 minutes. Roll dough on a floured board to a 12×12 square. Spread filling and roll up tightly jelly roll style. Pinch seams and place seam side down on a well greased baking sheet. Cover with Pam sprayed plastic wrap and a towel. Let rise 40 minutes. Brush with beaten egg white.
Bake at 375 degrees for 25 minutes or until golden brown. While still hot, place cheese on the top and let cool.
NOTE: This bread is great with a garden salad or hot bowl of soup or chili.
