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Jalapeno Cheese Bread #2
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    Jalapeno Cheese Bread #2

  • 8 Cups flour
  • 1 pound cheddar cheese, grated (about 5 cups)
  • 3/4 Cup minced jalapeno-fresh are best if using pickled, rinse well.
  • 1/2 Cup sugar
  • 1 1/2 tsp. salt (I like a full TBS in mine)
  • 2 Cups warm water (105 - 115)
  • 3 packages dry yeast
  • 2 2/3 TBS pork lard or vegetable oil
  • 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.
    For 3 loaves or 2 dozen rolls.

    From: Paul Pruhommes Louisiana Kitchen
    Posted By: Michael Schapansky, michael1@bga.com
    Post Date: Fri, 20 Mar 1998

    *BACK TO BREAD*







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