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Jalapeno Garlic Bread

“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.“

24 ServingsPrep: 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.

2 of 2

Jalapeno Garlic Bread (continued)

Directions (continued)

rectangle. Spread with 1-1/2 teaspoons butter. Sprinkle with 1/2
teaspoon garlic salt, 1 tablespoon 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
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).

Nutrition Facts: 1 slice equals 102 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 220 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.