1 : Onion, (small) chopped
Butter : Butter or margerine
16 : oz Refried beans
1/4 : lb Cheddar cheese, shredded (up
-to : -to 1/2 cup)
1 : cn Jalape=Fo chiles, (4 ounce)
-drained : -drained and chopped
Salt : Salt and pepper to taste
1 : c Reduced fat mayonnaise
1/2 : Jar canned jalapeno peppers
1 : c Reduced fat mayonnaise
1/2 : Jar canned jalapeno peppers
8 : c All-purpose flour,
0: Dissolve the yeast with the sugar in 1/4 cup of the warm water and allow to proof
1: In a large bowl, mix 5 cups of flour and the salt
2: Make a well in the center and add the remaining 1 1/2 cups warm water, the butter, the Tabasco, and the yeast mixture
3: Stir with a wooden spoon or spatula or with your floured hands until the dough is well amalgamated
4: Turn out on a heavily floured board (use 1/2 cup flour) and knead for 10 to 12 minutes or until the dough is smooth, elastic, and rather satiny in texture and all the flour on the board is absorbed; add flour if you need it
5: Place the dough in a buttered or oiled bowl and turn to coat on all sides
6: Cover with a towel and let rise in a warm, draft-free spot until doubled in bulk, 1-1/2 to 2 hours or slightly more
7: Punch down the dough, turn it out on a lightly floured board, and knead in the cheeses
8: When thouroughly blended, cut the dough in half and let rest for 10 minutes, then roll out each half into a rectangle about 11 X 6 inches and let rest for 2 or 3 minutes more
9: Roll each triangle up, pinching the edges as you do so, and tucking in the ends so that the loaf measures about 4-1/2 X 7-1/2 inches
10: Place the dough in two well buttered tins, cover, and let rise in a warm spot until the bread has reached the top of the tin, or slightly higher, or has more or less doubled in size
11: Bake on the center of the middle rack of a preheated 375F deg oven for approximately 30 minutes, or until the loaves sound hollow when removed from the tins and rapped with the knuckles on both top and bottom
12: Bake directly on the oven rack, without the tins, for a few minutes to firm the crust
13: Cool the bread on racks before slicing
14: VARIATIONS: * Instead of the butter, use 1/3 cup peanut oil or olive oil
15: Also use oil on the baking tins
16: * Use fresh Parmesan orRomano only - a little over a cup - or use a mixture of the two
17: * Use sharp shredded Chedder instead of the Gruyere cheese
18: * Bake as one loaf in a 10 X 4-1/2 X 3-inch pan, which will make a thicker , more concentrated loaf and will take slightly longer to bake
19: SOURCE: Beard on Bread by James A
20: Beard Alfred A
21: Knopf, Inc
22: New York ISBN 0-394-47345-0 From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini