1 1/2 c Milk
1/3 c Sugar
1/4 c Margarine
1 tb Salt
2 Packs
1 Egg,Large — beat well
2 c Cheddar Cheese,Sharp —
Shredded
14 Jalapeno slices* — Diced
2 ts Jalapeno juice
6 1/2 c Flour,All-Purpose
Yeast,fast rising
*Use canned jalapeno slices. 1-Scald milk. Add sugar, margarine and salt to
milk; cool to 105 degrees. In a large bowl, dissolve yeast in 1/2 cup warm
water (105-115 degrees) Let stand for 3-5 minutes. 2-Stir yeast into cooled
milk mixture. Add well-beaten egg, cheese, jalapenos and juice from
jalapeno can or jar; beat until smooth. Beat in 3 1/2 cups flour. Gradually
add remaining 3 cups flour, mixing until the dough begins to leave sides of
bowl. Knead the dough for 10 minutes Place under greased bowl and allow to
rise until double; 1 hour. 3-Punch down the dough adn divide into 2 parts.
Shape into loaves and place in greased pans. Cover and allow to rise a
second time until doubled in size. Brush the loaves with melted margarine.
4-Bake in preheated 375 degree oven for about 30 minutes. Jo Anne Merrill
This bread won first prize for Jani Jackson at the Del Mar California couty
fair in June of 1993.
Yields
1 Servings
