Jalapeño Bread

 

2 envelopes active dry yeast 1 teaspoon granulated sugar 1/2 cup warm water, (110°F) 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

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 (120 to 130 degrees F). 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.