Chili Cheese Bread
3-1/2 to 4 cups all purpose flour
1 package active dry yeast
1 cup milk
1/3 cup margarine or butter
2 teaspoon suar
1 teaspoon salt
1 pound Muenster cheese, sliced
1 4 ounce can chopped green chili peppers, well drained
1 beaten egg
1 tablespoon water
Combine 1 cup of flour and yeast in large mixing bowl. In saucepan, heat milk, margarine or butter, sugar, and salt till warm (120 degrees F. to 130 degrees F.). Add to flour mixture with egg. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using a spoon, stir in as much remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into ball. Place in greased bowl; turn once. Cover; let rise in a warm place till almost double (about 30 minutes). Punch down. Turn out on lightly floured surface; let rest 10 minutes.
Bring cheese to room temperature. Roll dough into a 28 x 10 inch rectangle. Place cheese evenly over cheese. Roll up jelly-roll style, starting with long side. Seal edge and ends. Gently coil dough into greased 9 inch springform pan. Cover and let rise 30 minutes. Combine egg and water; brush over loaf. Bake in 350 degrees F. oven for 1 hour. Cover with foil the last 15 minutes to prevent overbrowning.
Makes 16 servings