Jalapeno Garlic Bread 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Jalapeno Garlic Bread cont. 3 tablespoons grated Parmesan cheese, divided 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Jalapeno Garlic Bread 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). Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008