Pella — DOUGH
|1 1/2 c||warm water|
|3 Tbsp||olive oil|
|4 c||all purpost flour|
|1 1/2 tsp||salt|
|1 1/2 tsp||yeast|
|3||fresh poblano chiles|
|1 c||jack cheese, grated|
|2 tsp||chile powder (powdered chiles, not chili powder you use for making a bowl of chili)|
|some||adobo powder to taste (substitute salt, pepper and onion powder)|
|some||beef base paste (like better than bouillon brand) or a cube, to taste|
|some||sour cream, to taste|
|some||habanero hot sauce, to taste (go for it! live a little!)|
I mixed these in the bread machine on the dough setting. This can be done by hand, though. Proof the yeast in the warm water, and mix in the other ingredients. Knead until elastic, adding flour if necessary. Let rise until doubled in bulk.
Divide the dough in half. Roll out each half into a rectangle about 14 X 10 inches. Down the length of the rectangle, place half of the filling, keeping the filling to the center third of the rectangle. Then, cover the beef mixture with jack cheese, a little sour cream, and hot sauce to taste. Cut the right and left sides of the dough every inch or so from the edge of the dough to the edge of the filling. Beginning at the top, begin the mock braid. Bring one flap down at a 45 degree angle to the center, then repeat with the other side. Continue until all flaps have been used, and the filling is covered. Cover the loaf and let rise in a warm place for 30 minutes or so, while the oven preheats to 375 degrees. Bake for 20 minutes, slice, and serve.