Chili Cheese Loaf

• 3/4 lb. ground chuck
• 1 (8 oz.) can tomato sauce
• 2 Tbsp. Watkins onion flakes
• 1 Tbsp. Mexican jalapeno mustard
• 2 tsp. chili powders
• 1/4 tsp. garlic powder granules
• 3 1/4 c. flour, divided
• 1 Tbsp. sugar
• 1 1/2 tsp. Mexican blend season
• 1 tsp. seasoned salt
• 1 pkg. fast rising yeast
• 1/2 c. water
• 1/2 c. milk
• 1 Tbsp. butter or oleo
• cornmeal
• 1 c. grated Cheddar cheese
• 1 egg white, beaten

1. Brown meat in large skillet; drain.
2. Add tomato sauce, onion flakes, mustard, chili powder and garlic.
3. Cook over medium heat 5 to 8 minutes, stirring occasionally; set aside.
4. In large bowl, combine 2 1/4 cups flour, sugar, Mexican season, seasoned salt and yeast.
5. In small saucepan over low heat, heat water, milk and butter to 125u0b0 to 130u0b0.
6. Stir in dry mixture.
7. Mix only enough of remaining 1 cup flour to make soft dough.
8. Knead lightly on floured surface, about 4 minutes.
9. Sprinkle greased baking sheet with cornmeal.
10. Roll dough into 14 x 10-inch rectangle.
11. Sprinkle 1/2 cheese in center of dough.
12. Spoon ground beef mixture over cheese. Top with rest of cheese.
13. Cut into 1-inch strips along side of filling.
14. Alternating sides, fold strips at an angle across filling; cover.
15. Place large shallow pan on counter and half fill with boiling water.
16. Place baking sheet over pan.
17. Cover and let dough rise 15 minutes.
18. Brush top with beaten egg whites and sprinkle with additional cornmeal.
19. Bake at 400u0b0 approximately 20 minutes.
20. Cool slightly.
21. Serve warm.
22. Makes 1 loaf.
23. Serves 6 to 8.

ground chuck, tomato sauce, onion flakes, jalapeno mustard, chili powders, garlic, flour, sugar, season, salt, yeast, water, milk, butter, cornmeal, cheddar cheese, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=951560 (may not work)