Recipe - Jalapeno Cheddar Cheese Bread

8 cup Flour
1 pound Cheddar cheese; grated,
(about 5 cups)
Three fourths cup Minced jalapenofresh are
best if using pickled;
rinse well.
One half cup Sugar
1 One half teaspoon Salt; (I like a full TBS in
mine)
2 cup Warm water; (105 115)
3 pack Dry yeast
2 2/3 tablespoon Pork lard or vegetable oil

This is one of my favorite recipes for jalapeno cheese bread. It comes from
one of my favorite books, Paul Pruhommes Louisiana Kitchen. I first had
these at KPauls in New Orleans and now make them at home all the time. I
hope you enjoy them.

For 3 loaves or 2 dozen rolls.

Combine flour, cheese, jalapenos, 7 TBS of the sugar and salt. Mix well.
Combine water, yeast and remaining 1 TBS sugar let sit 10 minutes. Add lard
to liquid to melt. Add liquid to flour and mix thoroughly. Knead 15 minutes
until smooth and elastic Place in large greased bowl and cover to rise.
After an hour punch dough down. Divide into 3 loaves or 2 dozen rolls place
in loaf pans cover and let rise till doubled. Bake at 325 until dark brown
and done. Rotate pans occasionally for evenness. Remove bread from pan
after 5 minutes or so, try to wait till bread is cool and enjoy.
Posted to CHILEHEADS DIGEST by Michael Schapansky michael1@bga.com on
Mar 20, 1998