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Jalapeno Bread |
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Serves: 32
Print this Recipe
Yield: 2 loaves
This bread is a big hit at our house and at potluck gatherings. Its unusual texture makes it a conversation piece, so almost everybody tries it.
Mary Alice Watt, Upton, Wyoming
2 (1-pound) loaves frozen white bread dough, thawed
1 (8 3/4-ounce) can whole kernel corn, drained
1 egg, beaten
1 (3 1/2-ounce) can whole jalapenos, chopped*
2 tablespoons taco seasoning mix
1 (2-ounce) jar sliced pimientos, drained
1-1/2 teaspoons vinegar
Cut bread dough into 1-in. pieces. Place all ingredients in a large bowl and toss to mix well. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let stand for 15 minutes. Bake at 350° for 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm if desired. Yield: 2 loaves. Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. Remove the seeds from the jalapenos before chopping for a milder bread.
© Copyright Reiman Publications, 1993-1997
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