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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 32 |
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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. Ingredients:
2 loaves (1 pound each) frozen bread dough, thawed |
1 can (8-3/4 ounces) whole kernel corn, drained |
1 egg, lightly beaten |
1 can (3-1/2 ounces) whole jalapenos, chopped |
2 tablespoons taco seasoning |
1 jar (2 ounces) sliced pimientos, drained |
1-1/2 teaspoons vinegar |
Directions:
1. 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. loaf pans. Cover and let stand for 15 minutes.
2. 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 (16 slices each).
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