Description
A cheesy bread with a bit of spice from jalapenos
Ingredients
Scale
- 8 cups flour, in all
- 1 pound cheddar cheese, shredded (about 5 cups)
- 3/4 cup jalapeno peppers, diced (I cut these with a knife and fork to avoid getting capsaicin on my hands and disgard the veins and seeds, if you like it hotter use the whole pepper)
- 1/2 cup sugar, in all
- 1 1/2 tablespoons salt
- 2 cups warm water (110 – 115 degrees)
- 3 packages dried yeast
- 3 tablespoons lard (just warm enough to melt) or olive oil
Instructions
- In a very large bowl, combine 7 cups of flour, the cheese, jalapenos, 7 tablespoons sugar, and salt
- Combine water, yeast, and 1 tablespoon sugar in another bowl, stir and let sit for about 10 minutes, it should be foamy on top and all the yeast should be dissolved
- Add the lard or oil to the yeast mixture and add liquid to the dry ingredients mix with dough hook or hands until the flour is all incorporated
- Knead on a lightly floured surface until dough is smooth and elastic, adding additonal flour as necessary, place in a greased bowl and turn to grease the top of the dough, cover and let rise until doubled in size, about an hour
- Punch dough down, divide into thirds, shape each into a ball and stretch, tucking ends under to give you a smooth surface, place in 3 greased loaf pans, cover let rise 45 minutes, bake at 325 for 50 – 60 minutes, rotating pans after 25 minutes, cool 10 minutes and remove from pans, cool to room temp before slicing
- Or to make rolls, divide each third into 10-1 1/2 inch balls, roll until smooth, place in 9 x 13 inch greased pan, rolls should be touching, cover and let rise 45 minutes, bake at 325 for 50 – 60 minutes, cool 10 minutes and remoe from pan