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¼ cup warm water (not hot)
1 package rapid rise yeast
½ cup lukewarm milk (scaled, then cooled)
1 Tbsp sugar
1 tsp salt
1 egg
1 Tbsp soft shortening or oil
2 ¾ or 3 cups of flour
3 whole jalapeno peppers (diced into small pieces)
1 cup sharp cheddar cheese (grated)
1 Tbsp garlic
In bowl, dissolve yeast in water. Measure flour by dip method. Stir milk, sugar egg, shortening and half of flour into yeast. Mix until smooth. Add chopped jalapeno peppers and garlic. Add enough of the remaining flour to handle easy. Turn onto floured board. Knead; let rise.
After the bread has risen once, add cheese and knead again, shaping bread into loaves. (The cheese should streak through the loaf.) Let rise a second time.
Heat oven to 425 degrees. Bake 25-30 minutes.
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