Serves: 1 Loaf
1½ tablespoons Dry yeast
1 teaspoon Sugar
1 cup Warm water
500 g / 4 cups White bread flour (more as needed)
2 Large jalapeño peppers, coarsely chopped, seeds removed (can use more jalapeño if desired)
1¾ teaspoon Salt
1 tablespoon Sugar
1 Egg, room temperature (let egg sit in hot water for about 5 – 7 minutes to warm if necessary)
1 teaspoon Hot pepper sauce (optional)
¾ cup Milk, warmed
2½ cups Cheddar cheese (chopped into 1½ cm cubes or a little larger if desired)
Dissolve yeast in water with 1 teaspoon sugar for 8 – 10 minutes, or until foamy.
Heat milk in the microwave for about 50 seconds on high.
In a stainless steel bowl, add in 4 cups flour, chopped jalapeños, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
After the yeast has proved, add to the bowl and start kneading, adding in more flour as needed to create a soft, smooth, semi-sticky, dough. Keep kneading for about 8 – 10 minutes.
Towards the end of the kneading, add in cubed cheddar cheese and mix until combined (the dough can be removed from the bowl and you can add / mix in the cheese by hand if desired).
After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8 – 10 minutes.
Gather up dough and knead gently for 30 seconds. Then place the dough in a well-greased bowl, and let rise until doubled (1 – 1½ hours or could take a little longer).
Punch down dough and slice into two even pieces. Shape into two large balls, and place on a greased baking sheet. Cover with a clean tea towel and rise again for another hour or more until
Brush tops with an egg white mixed with 1 teaspoon cold water. Bake in a 180°C oven for about 25 – 35 minutes or until the crust is a dark golden brown.