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
-----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 375C8F 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.
Source: Pizza Etc. From Your Bread Machine Typed by
Meg Antczak, Fido Cooking Conference 07-19-95 Revised
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