Title: Hot Chile Pepper Twists Abm
Categories: Bread Blank
Yield: 6 Servings

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 375øF 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 for Meal-Master Format by Katherine Smith

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