This morning I saw some fresh roasted green chilies in our refrigerator, and thought I would make some cheddar & green cheese bread.
I used a pretty basic recipe for the bread from Secrets of Jewish Baker, essentially the basic milk bread. Added some shredded sharp cheddar to the dough during the mix.
Rolled the dough flat and added chopped and (mostly) dried green chillies, more cheddar, and rolled it jelly roll style into my loaf pans.
The flavor is great, texture is close. Definitely in the ballpark of what I wanted to achieve (although I'm wishing for more chile flavor next time - I think I'll double the chillies and also add some 'chile water' to the dough).
However, as you can see in the picture, I got a big cavity in my rolls. I suspect I just needed to roll tighter, but is there some other issue that would be causing this?
