Jack Cheese and Jalapeno Bread

1 1/2 cups milk
1/2 cup water
2 tablespoons vegetable oil
2 (1/4-ounce) packages active dry yeast or 2 1/2 teaspoons
4 cups all-purpose or bread flour
1 cup cornmeal
3/4 cup whole-wheat flour
4 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
7 jalapeño chiles, seeded and minced*

In a small saucepan, combine milk, water and vegetable oil. Heat over medium heat until temperature reaches between 105°F and 115F. Transfer to large bowl and sprinkle with yeast; let sit for 3 minutes, or until foamy. Sift flour, cornmeal, whole-wheat flour, salt, cumin and pepper together in a medium bowl. Gradually add to yeast mixture while mixing, about 6 minutes, or until a smooth, elastic dough forms. Add Monterey Jack cheese, cilantro and jalapeños; stir until well mixed. Transfer to a lightly oiled bowl and cover with a kitchen towel. Let rise in a warm place for 30 minutes.

Preheat oven to 375F. Dust a baking sheet with cornmeal or flour. Divide dough into 2 equal portions and shape into round loaves. Place loaves on prepared baking sheet and cover. Let rise in a warm place for 25 minutes. Bake for 18 to 20 minutes, or until golden brown and a paring knife or toothpick comes out clean when inserted in the center. Place loaves on a rack to cool. Cut when cool or slightly warm and serve. Makes 1 loaf.

*Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.