Recipe For Cooking Jalapeno Bread

Toast Oven Breads :: Sweet and Savory Yeast Breads

Jalapeno Bread

2 envelopes active dry yeast
1 tea. sugar
1/2 C. warm water, (110 degrees F)
8 3/4 C. flour, divided
3 C. shredded extra-sharp Cheddar cheese
1/4 C. minced jalapeno peppers
1 Tbsp. salt
2 tea. Tabasco pepper sauce
2 C. milk
4 lrg. eggs

In a sm. bowl stir yeast, sugar, and warm water. Let stand 5 min. until foamy.

Meanwhile, in a lrg. bowl combine 8 C. flour, Cheddar cheese, jalapeno pepper, salt and Tabasco pepper sauce.

In a sm. saucepan over low heat, heat the milk until warm (120 to 130 degrees F). Stir milk into flour mixture.

In a med. bowl lightly beat eggs. Set aside 1 Tbsp. beaten egg to brush on dough later. Add remaining eggs to flour mixture; stir until the mixture Makes approximately a soft dough.

On a lightly floured surface, knead the dough 5 min. or until smooth and elastic, kneading in the remaining 3/4 C. flour.

Shape the dough into a ball and place in a lrg., prepared bowl, turning dough over to grease the top. Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hr..

Grease two lrg. cookie sheets. Punch down dough and divide it in half. Shape each half of dough into a ball and place the balls on the cookie sheets. Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hr..

Preheat the oven to 375 degrees F. Brush the loaves with the reserved beaten egg. Bake loaves about 45 min. or until loaves sound hollow when lightly tapped. Remove to wire racks to cool.