2 to 2 and a half cups all-purpose flour
1envelope Fleischmann's® RapidRise Yeast
¾ teaspoon salt
¾ cup very warm water (120° to 130°F)
1tablespoon olive oil
1. In a large bowl, combine 2/3 cup flour, undissolved yeast, and salt. Gradually add water and olive oil to flour mixture. Beat 2 minutes at medium
of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic,about 8 to 10 minutes. Cover; let rest 10 minutes.
2. Roll dough to 14 x 10-inch rectangle. Sprinkle evenly with Chile and Cheddar Filling to within 1/2-inch of edges; pat down lightly. Beginning at long end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Taper ends by gently rolling back and forth to make 16-inch long roll. Place, seam side
down, on greased baking sheet. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
3. Brush loaf with Egg Glaze. With sharp knife, cut three 4-inch diagonal slits at the center of loaf, deep enough to expose filling. Bake at 400°F for 18
to 20 minutes or until crust is golden. Cool 5 minutes before removing from sheet. Serve warm.
Chile and Cheddar Filling:
In a bowl, combine 1 1/2 cups shredded sharp Cheddar cheese, 1 (4.5-ounce) can diced green chiles, well drained; 1/4 cup drained
chopped ripe olives, and 1/4 cup chopped green onions. Stir until well blended.