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    Jalapeno Bread


    Source of Recipe


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    Recipe Introduction


    Makes 32 servings

    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 (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

    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. 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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