1 package (1/4 ounce or 2 1/4 tsp) active dry yeast
1 cup warm water
1 tablespoon honey
3 tablespoons olive oil
to taste Tabasco (optional)
3 to 3 1/2 cups unbleached flour
1 (7 ounce) can chopped green chiles
3 cloves garlic, crushed
1 1/2 cups shredded sharp cheddar cheese
1 egg, beaten
In a large bowl, dissolve yeast in warm water. Stir in honey, 2 tablespoons olive oil and Tabasco (optional). Add flour, one cup at a time, blending well after each addition. Beat until smooth, mixing in enough flour to form a ball of dough.
On a floured board, knead dough until smooth and elastic, about 5 minutes. Coat a large glass bowl with remaining tablespoon of olive oil and place dough in bowl, turning dough to completely coat with oil. Cover with wax paper and place in a warm place to double in bulk (about one hour).
In a medium bowl, mix chiles with garlic and cheese. Place in refrigerator until ready to use.
Punch dough down and spread on an oiled surface into a 7- by 14-inch rectangle, using greased fingers. Spoon filling lengthwise, down center of dough. Spread filling toward you to the end of one long edge and to within one inch of short edges on sides. Starting with long edge close to you, roll dough with filling to opposite side, forming a long roll. Tuck ends and seam under roll. Transfer to oiled baking sheet.
Form into a horseshoe shape and cut one-inch slits into top of dough about three inches apart. Brush with beaten egg. Cover with wax paper and let rise for 45 minutes.
Heat oven to 375 F. Brush dough with beaten egg again and bake for 25 to 30 minutes or until brown and bread sounds hollow when tapped. Loosen bread from pan with a large metal spatula.