Jalapeño Cheese Bread

Great with a creamy soup

• Ready In: 3 hrs 50 mins
• Serves: 24
• Yields: 2 9 inch rounds

Ingredients

• 4 1⁄2 cups all-purpose flour
• 1  tablespoon sugar
• 1  tablespoon  yeast
• 1  teaspoon salt
• 1  teaspoon  granulated garlic
• 12  ounces dark beer
• 1⁄3 cup half-and-half
• 2  tablespoons extra virgin olive oil
• 1  large egg
• 1  lb colby-monterey jack cheese
• 3⁄4 cup  canned jalapeno slices
• 3  tablespoons  jalapeno pickle juice
• 1  tablespoon  minced garlic

Directions

1. Incorporate dry ingredients.
2. Slowly mix in beer, egg, dairy, and olive oil.
3. Mix on speed 3 for 10 minutes.
4. Let dough rest until doubled in size.
5. Roll out to a 12 inch by 18 inch rectangle.
6. Spread out the rest of the ingredients evenly on top of dough.
7. Roll up into a roll.
8. Cross cut the roll up with about 1/4 to 1/2 inch spacinig.
9. Using a bench scraper, continue to refold dough until evenly mixed.
10. Divide dough into 2 pieces.
11. Place dough into sprayed 9 inch pans and pre-heat oven to 380 degrees.
12. Let dough about double in size.
13. Bake bread until golden brown in most places.