Recipe: Beauregard's Restaurant Jalapeno and Cheese Bread

JALAPENO AND CHEESE BREAD
from Beauregard's restaurant, Sacramento, CA
Makes three 8 1/3 x 4 1/2-inch loaves

7 cups all-purpose flour
5 cups grated sharp Cheddar cheese
1 cup minced jalapeno peppers
8 Tablespoons granulated sugar
1 1/2 teaspoons salt
2 cups warm water (approx. 110 degrees F)
3 envelopes dry yeast (6 3/4 teaspoons)
2 Tablespoons plus 2 teaspoons corn oil

In a large bowl, mix the flour, cheese, peppers, 7 tablespoons granulated sugar and salt.

In another bowl, mix 2 cups warm water, yeast and 1 tablespoon of granulated sugar. Let stand 10 minutes. Stir until yeast dissolves.

Add oil to liquid mixture. Stir well. Add half of this mixture to flour mixture. Mix with your hands. Add rest of the liquid. Mix well.

Place on a floured surface and knead until dough is smooth and elastic. Let it stand, covered, for about 1 hour in a warm place.

Divide dough into 3 equal portions. Roll out and roll up jelly-roll style, to from a loaf.

Place in 3 greased (8 1/2 x 4 1/2 inch) loaf pans. Cover and allow to rise again, until almost doubled in size, about 45 minutes to 1 hour.

Bake at 325 degrees F about 1 hour or until browned. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.

Source: Modesto Bee newspaper, March 2, 1988