Jalapeno Garlic Bread Recipe
“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.“
- 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
- 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
- 1. 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).
- 2. 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.
- 3. 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 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.
- 4. Melt remaining butter; brush over loaves. Sprinkle with remaining cheese and jalapeno mixture.
- 5. 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).
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.
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