Jalapeno Cheddar Bread

piątek, 31 stycznia 2014

2 (2 1/2 ounce) packages yeast
1/2 cup warm water
1 3/4 cups milk, scalded
1/3 cup sugar
1/3 cup shortening
1 tablespoon salt
6 -7 cups flour
2 eggs, lightly beaten
1 cup yellow cornmeal
3 -4 whole canned jalapenos or 3 -4 whole pickled jalapeno peppers, coarsely chopped
8 ounces cheddar cheese, cut into small piece (or shredded)

1 Soften yeast in water.
2 After scalding milk add sugar, shortening, and salt to it and stir till shortening melts. Cool to warm and add cornmeal and eggs. Then add to yeast and add 2-1/2 c flour mixing well.
3 Add enough flour to make a soft dough.
4 Finally add pepper and cheese, and mix just till well blended.
5 Lightly grease a large bowl and place dough in turning once to coat.
6 Cover and let raise 1-1/2 to 2 hours.
7 Punch down divide in 1/2 and let rest for 10 minutes.
8 Form into 2 round or regular loaves and place in greased pans or on greased cookie sheets.
9 Let rise covered until doubled.
10 Bake 375 for 30-35 minutes.

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