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Jalapeno Bread (West Winner)




Source of Recipe


Posted by Wanderer. Source: “A Taste Of The Country Regional Contest,” Mary Alice Watt, Upton, Wyoming; Country Magazine, April-May 1995.


Recipe Introduction


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.”


List of Ingredients




2 loaves (1 pound each) frozen bread dough, thawed
1 can (8-3/4 ounces) whole kernel corn, drained
1 egg, beaten
1 can (3-1/2 ounces) whole jalapenos, chopped
2 tablespoons taco seasoning mix
1 jar (2 ounces) sliced pimientos, drained
1-1/2 teaspoons vinegar

Recipe



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.x4-in.x2-in. loaf pans. Cover and let stand for 15 minutes. Bake at 350F for 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm if desired.

Editor’s Note: Remove the seeds from the jalapenos before chopping for a milder bread.