Cheesy Jalapeno Bread

When my older sister was here visiting during Labor Day, we went to the Farmer's Market (in a lame attempt to show her everything there is to do here, it took 10 minutes) and we bought a jalapeno bread. It was really good, very spicy. EC and my sister really liked it, and I liked it pretty well too. Not too long ago I was perusing a website looking for bread recipes and I stumbled upon a recipe for such a bread. I decided that Cheesy Jalapeno Bread was something that I needed to conquer, so I set off to do just that.The bread is just a basic white bread recipe. Things got exciting when I was supposed to knead in 3 cups of cheese and 2 tablespoons of jalapenos. The recipe made it sound like the cheese chunks would incorporate nicely into the bread dough, and maybe it did for them, but my experience was not smooth. There were cheese chunks flying in all different directions, with me trying to shove them all back into the bread dough. Then when I baked it it rose A LOT. And since there was so much cheese in the dough, cheese began to drip off the bread and into the bottom of my oven, later causing a small oven fire and the smoke detector to go off. Then I didn't let one of the loaves cool enough before I took it out of the pan, and since it was top heavy and had cheese for an interior, it collapsed on itself.
But in the end, it was DEFINITELY worth it. This bread is pretty amazing, especially straight from the oven, all warm with warm, gooey cheese. I think my older sister will approve.

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Cheesy Jalapeno Bread

From Cast Sugar

Ingredients:
2 c. warm water (~110 F)
1/4 c. white sugar

1 1/2 Tbsp. active dry yeast

1 1/2 tsp. salt

1/4 c. vegetable oil

6 c. bread flour, sifted
1 c. cheddar cheese, cubed
2 c. Monterrey Jack cheese, cubed
2 Tbsp. chopped jalapeno

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam (about 10 minutes).
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth, about 10 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 90 minutes.
Punch dough down. Add cheese and jalapeno to dough and knead for about 5 minutes, until the cheese chunks are dispersed throughout (you will have some seriously bumpy dough!). Then divide dough in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.