Recipe by startnover
This works so nice to zip up a sandwich or try it buttered and placed on a griddle till golden brown and serve with a soup or salad.
Top Review by hannah234
i have to say i was dissapointed in this bread. It had a very nice texture, light and soft. But I could harldy taste the jalapenos or the cheese. I was hoping for a nice spicy bread so i even used extra fresh jalapenos, but it ended up tasting like regular white bread. I would use more cheese and jalapenos if i made it again because it does have a very nice texture. I just put it in the bread machine and it turned out perfectly done on the basic dough setting.
- 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)
Directions See How It's Made
- Soften yeast in water.
- 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.
- Add enough flour to make a soft dough.
- Finally add pepper and cheese, and mix just till well blended.
- Lightly grease a large bowl and place dough in turning once to coat.
- Cover and let raise 1-1/2 to 2 hours.
- Punch down divide in 1/2 and let rest for 10 minutes.
- Form into 2 round or regular loaves and place in greased pans or on greased cookie sheets.
- Let rise covered until doubled.
- Bake 375 for 30-35 minutes.