11 to 12 cups flour
2 Tbs. yeast
12 oz. can evaporated milk
3 cups hot water
¼ cup oil
¼ cup sugar
1 Tbs. salt
2/3 cup jalapenos, chopped
2 cups grated sharp cheddar cheese
Mix 7 cups flour and dry yeast in bowl. Add milk and then hot water. Add oil, sugar and salt. Mix well. With mixer running, quickly add remaining flour, one cup at a time, until dough just cleans the sides of the bowl. Knead 3 or 4 minutes. Do not overmix. Turn off mixer, cover bowl and let dough rise to top of bowl, about 15-20 minutes. Turn on mixer and knead dough down. Add the cheese and the chopped jalapenos that have been sprinkled with 1-2 Tbs. flour. Lightly oil hands. Divide dough into 4 equal portions. Shape into loaves, exposing as little of the cheese and peppers as possible. Place in greased pans and let rise until double. Bake at 350 for 35 minutes. This is best with the canned jalapeno peppers.
2 comments:
This looks like a great recipe! I love bread with jalapeno peppers. Keep up the good jalapeno work! I have a bunch of jalapeno pepper recipes over at my site as well. I'll have to make me some jalapeno bread!
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