Recipe ingredients
- 2 envelopes active dry yeast
- 1 teaspoon granulated sugar
- 1/2 cup warm water
- 8 3/4 cups all-purpose flour
- 3 cups shredded extra-sharp Cheddar cheese
- 1/4 cup minced jalapeno peppers
- 1 tablespoon salt
- 2 teaspoons tabasco pepper sauce
- 2 cups milk
- 4 large eggs
Recipe method
- In a small bowl stir yeast, sugar, and warm water. Let stand 5 minutes until foamy.
- Meanwhile, in a large bowl combine 8 cups flour, Cheddar cheese, jalapeno pepper, salt and Tabasco pepper sauce.
- In a small saucepan over low heat, heat the milk until warm. Stir milk into flour mixture.
- In a medium bowl lightly beat eggs. Set aside 1 tablespoon beaten egg to brush on dough later.
- Add remaining eggs to flour mixture. Stir until the mixture makes a soft dough.
- On a lightly floured surface, knead the dough 5 minutes or until smooth and elastic, kneading in the remaining 3/4 cup flour.
- Shape the dough into a ball and place in a large, greased 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 hours.
- Grease two large 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 hours.
- Preheat the oven to 375 F. Brush the loaves with the reserved beaten egg.
- Bake loaves about 45 minutes or until loaves sound hollow when lightly tapped. Remove to wire racks to cool.
Other yeast bread recipes:
Jalapeno bread recipe
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