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1
In a large bowl, combine 2/3 cup flour, undissolved yeast, and salt.
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2
Gradually add water and olive oil to flour mixture.
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3
Beat 2 minutes at medium speed of electric mixture, scraping bowl occasionally.
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4
Stir in enough remaining flour to make a soft dough.
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5
Knead on a lightly floured surface until smooth and elastic, about 8-10 minutes.
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6
Cover; let rest 10 minutes.
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7
Roll dough out to 14 x 10-inch rectangle. Sprinkle evenly with Chile and Cheddar Filling (see below) to within 1/2 inch of edges; pat down lightly.
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8
Beginning at long end, roll up tightly as for jelly roll. Pinch seam and ends to seal.
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9
Taper ends by gently rolling back and forth to make 16-inch long roll.
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10
Place, seam side-down, on greased baking sheet.
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11
Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
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12
Brush loaf with Egg Glaze.
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13
With sharp knife, cut three 4-inch diagonal slits at the center of loaf, deep enough to expose filling. Bake at 400F for 18-20 minutes or until crust is golden. Cool 5 minutes before removing from sheet.
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14
Serve warm.
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15
Chile and Cheddar Filling:
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16
In a bowl, combine cheese, chiles, olives and green onions. Stir until well blended.
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17
Egg Glaze:
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18
In a small bowl, combine egg white and water. Stir to blend.
