Carol's Jalapeno Cheese Bread

By Stef -

This is another recipe that came from my mother-in-law, Carol, and I don't know where she originally got it. This bread is stellar, and it's always a crowd-pleaser. We always toast it and spread cream cheese on it, and it's just lovely. This makes 4 loaves, but they freeze really well if you don't need to serve all 4 at once. Also, like always, I proof my yeast before-hand in 1/2 C. warm water, and then just add 2 1/2 C. hot water to the dough mixture instead of 3 C.

11-12 C.white flour
1 12 oz. can evaporated milk
1/4 C. oil
1 T. salt
2 C. grated sharp cheddar cheese
2 T. yeast
3 C. hot waters
1/4 C. sugar
1/2-2/3 C. canned jalapeños

Mix 7 cups flour and dry yeast in mixer bowl. Add evaporated milk and then hot water. Add oil, sugar, and salt. Mix well. With mixer running, quickly add remaining flour, one cup at a time until dough just cleans the side of the bowl. Do not over-mix. Turn off mixer, cover bowl, and let dough rise to the top of the bowl, about 15-20 minutes. Turn on mixer and knead dough down. Add the cheese and the chopped jalapeños that have been sprinkled with 1-2 Tbs. flour. This enables the peppers to mix in properly. Lightly oiled hands and divide dough into 4 equal portions. Shape into loaves, exposing as little of the cheese and peppers as possible. Place in greased pans and let rise until double. Bake at 350 for 35 minutes.

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