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Cheesy Jalapeno Bread
- 2 packages Active Dry Yeast
- 1 teaspoon sugar
- 1 cup warm water 110°F
- 4 cups bread flour plus up to ½ cup additional flour as needed
- 3 medium jalapeno peppers chopped and seeds removed
- 1 ¾ teaspoons salt
- 1 tablespoon sugar
- 1 egg room temperature
- 1 teaspoon hot pepper sauce
- ¾ cup whole milk
- 2 cups sharp cheddar cheese chopped ½ inch cubes
- ½ cup pepper jack cheese chopped ½ inch cubes
- Fit a stand mixer with a dough hook. Proof the yeast in the warm water mixed with 1 teaspoon sugar for 10 minutes or until foamy. Heat the milk in the microwave for 50 seconds on high. Set aside.
- In a large stainless steel bowl, add 4 cups of flour, chopped jalapenos, salt, sugar, egg, hot pepper sauce and warmed milk. After the yeast has proofed, add it to the bowl and start kneading. Add more flour as needed to create a soft smooth semi-sticky dough. Keep kneading for 10 minutes.
- Remove the dough from the bowl and place it on a lightly floured board. Add the cubed cheese and knead until blended. After incorporating all the cheese, let the dough rest and cover with a tea towel. Allow the dough to rest 10 minutes. Gather the dough and knead gently for 30 seconds.
- Place the dough in a well oiled bowl and let rise until doubled. This should take about 1 hour. Punch down the dough and slice into two even pieces.
- Shape into two large loaves and place on a baking sheet lined with parchment paper. Cover with a clean tea towel and rise again for another hour until doubled in size. Sprinkle with grated Parmesan cheese or sesame seeds.
- Bake in a preheated 375°F oven for 30 minutes or until the crust is golden brown.
- Adapted from a recipe on Food.com