My mother loves spicy foods, so I created this crusty rustic loaf for her. Now my whole family requests it.
—NATALIE ANN GALLAGHER CLOVIS, CA
PREP: 30 MIN. + RISING • BAKE: 40 MIN. + COOLING • MAKES: 2 LOAVES (12 SLICES EACH)
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
FILLING
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 14x9-in. rectangle. Spread dough with 1 1/2 teaspoons butter. Sprinkle with 1/2 teaspoon garlic salt, 1 tablespoon cheese and 1/3 cup of the jalapeno mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in a 9x 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.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 102 cal., 2 g fat (1 g sat. fat), 5 mg chol., 220 mg sodium, 18 g carb., 2 g fiber, 4 g pro. Diabetic Exchanges: 1 starch, 1/2 fat.