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Jalapeno Bread

TOTAL TIME: Prep: 10 min. Bake: 3-4 hours YIELD: 1 loaf.
Grilled cheese sandwiches are especially good made with moist slices from this pretty corn-flecked loaf. For a milder chili taste, use green chiles in place of the jalapenos. —Lola Gangwer, Burgoon, Ohio

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 chiles
  • 1 teaspoon chopped fresh cilantro
  • 2 cups bread flour
  • 1/3 cup cornmeal
  • 1-1/2 teaspoons quick rise yeast

Directions

  • 1. In mixing bowl add ingredients in the following order: water, yeast, sugar, flour, cornmeal, salt, jalapenos and corn. Attach dough hook and set to low speed. Continue at low speed to combine dough, about 3 minutes. If dough seems too dry, add additional 1-2 tablespoons of water. Once dough has come together, increase speed to medium and continue mixing for 5 minutes. Remove from mixing bowl and roll into tight ball. Place in greased bowl and cover with plastic wrap. Let rise for 1-2 hours, until dough has doubled. Remove from bowl onto lightly floured pastry mat and degas, pushing into a rectangle shape. Begin rolling and tucking in corners, using the side of your palm to seal until the dough is rolled into loaf form. Place in greased 9x5-in. loaf pan, cover and allow to rise until double, about 1 hour. Preheat oven to 350°F. Bake for 40-50 minutes.

Nutrition Facts

1 piece: 90 calories, 1g fat (1g saturated fat), 2mg cholesterol, 154mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

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