Jalapeno Garlic Bread
Light & Tasty
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“My mother loves spicy foods, so I created this crusty, rustic loaf just to suit her taste,“ writes Natalie Ann Gallagher from Clovis, California. “Now my whole family enjoys its zesty flavor and asks for it often.“
SERVINGS: 24
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 40 min. + cooling
Ingredients:
- 1 cup warm fat-free milk (70° to 80°)
- 1/2 cup egg substitute
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 2 cups bread flour
- 2 cups whole wheat flour
- 1/4 cup sugar
- 2 teaspoons active dry yeast
- FILLING:
- 3/4 cup chopped seeded jalapeno peppers
- 3 garlic cloves, minced
- 5 teaspoons butter, softened, divided
- 1 teaspoon garlic salt
- 3 tablespoons grated Parmesan cheese, divided
Directions:
In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
In a small bowl, combine the jalapenos and garlic; set aside. When cycle is completed, turn dough onto a lightly floured surface. Divide dough in half.
For each loaf, roll one portion of dough into a 14-in. x 9-in. rectangle. Spread with 1-1/2 teaspoons butter. Sprinkle with 1/2 teaspoon garlic salt, 1 tablespoon Parmesan cheese and 1/3 cup jalapeno mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes.
Melt remaining butter; brush over loaves. Sprinkle with remaining Parmesan cheese and jalapeno mixture. Bake at 350° for 40-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).