Jalapeno Bread Recipe

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"Grilled cheese sandwiches are especially good made with moist slices from this pretty corn-flecked loaf," promises Lola Gangwer of Burgoon, Ohio. "For a milder chili taste, use green chilies in place of the jalapenos."

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Jalapeno Bread Recipe

Prep: 10 min. Bake: 3-4 hours

Yield: 16 Servings

10 180 190

Ingredients

1/2 cup water (70° to 80°)
1 tablespoon butter, softened
1 tablespoon sugar
1 teaspoon salt
1/2 cup whole kernel corn
2 tablespoons chopped jalapenos or green chilies
1 teaspoon chopped fresh cilantro
2 cups bread flour
1/3 cup cornmeal
1-1/2 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1 pound).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
We recommend you do not use a bread machine's time-delay feature for this recipe.

Originally published as Jalapeno Bread in Quick Cooking May/June 1999, p33