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Jalapeno Bread - M(")M's Jalapeno Bread
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Its unusual texture makes it a real good conversation peice, a big hit with my family and friends

Alice Larson

Serves/Makes:2 loaves

  • 2 1 lbs (.5 kg). loaves frozen bread dough, thawed
  • 1 8-3/4 oz (245 grm). can mexican whole kernel corn, drained
  • 1 egg
  • 1 3-1/2 oz (98 grm). can chopped jalapenos OR
  • 4 jalapenos, chopped
  • 2 tbsp (30 ml). taco seasoning mix
  • 1 2 oz (56 grm). jar chopped pimientos, drained
  • 1/2 tsp (2 ml). vinegar
  • Cut bread dough into 1 inch pieces.
  • Place all ingredients in a large bowl and toss well.
  • Spoon into two 8-in x 4-in.x 2-in loaf pans coated with nonstick spray.
  • Cover and let stand 1/2 hour.
  • Bake at 325 degrees (175 C.) for 35-40 minutes.
  • Cool in pan 10 minutes before removing to a wire rack.
  • Serve warm if desired.
For a milder bread remove the seeds before chopping jalapenos, enjoy , wonderful with chili, egg sandwich, any way, you will love it.

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