Ingredients
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1 cup milk, at room temperature
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2 1/2 tablespoons butter, at room temperature
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1/2 cup egg substitute
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1 teaspoon salt
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2 cups bread flour
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2 cups whole wheat flour
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1/4 cup sugar
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2 1/4 teaspoons active dry yeast
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2 tablespoons chopped seeded jalapeno peppers
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9 garlic cloves, minced
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2 tablespoons butter, at room temperature and DIVIDED
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1/2 cup chopped seeded jalapeno pepper
Instructions
- Set out butter for filling to soften so you can spread it (2 tablespoons).
- 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).
- While dough is being made, combine the jalapenos and garlic in cup sized bowl; set aside.
- When cycle is completed, turn dough onto a lightly floured surface.
- Divide dough in half.
- For each loaf, roll one portion of dough into a 14-in. x 9-in. rectangle. Spread with 1-1/2 teaspoons butter. Remaining butter will be used in step 11. Sprinkle each with 1 tablespoon cheese and half of the jalapeno mixture.
- Roll up jelly-roll style, starting with a short side; pinch seam to seal.
- Place in a 8-in. x 4 -in.mini loaf pan coated with cooking spray.
- Cover and let rise in a warm place until doubled, about 40 minutes.
- Melt remaining butter; brush over loaves.
- Sprinkle with remaining cheese.
- Bake at 350° for 25 to 30 minutes or until golden brown.
- Remove from pans to wire racks to cool.