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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
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

Printed from tasteofhome.com Nov 19, 2008

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Jalapeno Garlic Bread cont.

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).