Wisconsin-Cheddar Jalapeno Bread

This can easily be halved if you only want to bake 1 loaf.

• Ready In: 3 hrs 45 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 2  envelopes active dry yeast
• 1  teaspoon granulated sugar
• 1⁄2 cup water (110°F)
• 8 3⁄4 cups all-purpose flour
• 3  cups  shredded extra-sharp cheddar cheese
• 1⁄4 cup  minced  jalapeno pepper
• 1  tablespoon salt
• 2  teaspoons Tabasco sauce
• 2  cups milk
• 4  large eggs

Directions

1. In a small bowl, stir yeast, sugar, and warm water.
2. Let stand for 5 minutes until foamy.
3. Meanwhile, in a large bowl, combine 8 cups flour, cheddar cheese, jalapeno pepper, salt and Tabasco.
4. In a small saucepan over low heat, warm the milk until it is 120°F to 130°F.
5. Stir milk into flour mixture.
6. In a small bowl, lightly beat eggs.
7. Set aside 1 tablespoon of the beaten egg to brush on dough later.
8. Add remaining eggs to flour mixture; stir until it makes a soft dough.
9. On a lightly floured surface, knead the dough 5 minutes or until smooth and elastic, kneading in the remaining 3/4 cup flour.
10. Shape the dough into a ball and place in a large, greased bowl, turning dough over to grease the top.
11. Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
12. Grease two large cookie sheets.
13. Punch down dough and divide it in half.
14. Shape each half of dough into a ball and palce the balls on the cookie sheets.
15. Cover with towels and let rise in a warm place until doubledd, about 1 1/2 hours.
16. Preheat the oven to 375°F.
17. Brush the loaves with the reserved beaten egg.
18. Bake loaves about 45 minutes or until they sound hollow when lightly tapped.
19. Remove to wire racks to cool.