Jalapeno Cheese Bread

Recipe View In a very large bowl, combine 7 cups of the flour, shredded cheddar cheese, minced jalapenos, 7 tablespoons of sugar, and salt. Mix thoroughly to ensure even distribution of ingredients. (Prep time: 10 minutes)

Recipe View In a separate bowl, combine the hot water, active dry yeast, and the remaining 1 tablespoon of sugar. Let the mixture sit for about 10 minutes, or until the yeast is foamy, indicating that it is active. Stir to dissolve any remaining yeast particles. (Rest time: 10 minutes)

Recipe View Add the vegetable oil to the yeast mixture and stir. Gradually add half of the liquid mixture to the dry ingredients, mixing with your hands to moisten the flour as much as possible. Then, add the remaining liquid mixture and continue to mix until the flour is thoroughly incorporated, forming a shaggy dough. (Mixing time: 5 minutes)

Recipe View Turn the dough out onto a lightly floured surface. Knead the dough by hand for about 15 minutes, gradually adding only enough additional flour to prevent sticking. Knead until the dough becomes smooth and elastic to the touch. (Kneading time: 15 minutes)

Recipe View Place the kneaded dough in a large, greased bowl, turning it over to ensure the top is also greased. This prevents the dough from drying out during proofing. Cover the bowl with a clean, dry towel and let it rise in a warm place (90-100°F) until it has doubled in size, approximately 1 hour. (Proofing time: 60 minutes)

Recipe View Once the dough has doubled, gently punch it down to release the excess air. Divide the dough into 3 equal portions for baking into individual loaves. (Prep time: 5 minutes)

Recipe View To shape the loaves, form each portion into a ball, then stretch it out with both hands. Tuck the edges underneath to create a smooth surface. Pinch any large air bubbles to prevent them from expanding during baking. Alternatively, use a rolling pin to roll out the dough, which effectively removes all air bubbles. Shape the dough into loaves and place them in 3 greased 8 1/2 x 4 1/2 inch loaf pans. (Shaping time: 15 minutes)

Recipe View Cover the loaf pans with a towel and allow the dough to rise again until it has almost doubled in size, about 45 minutes to 1 hour. This second proofing is crucial for a light and airy texture. (Proofing time: 45-60 minutes)

Recipe View Preheat your oven to 325 degrees F (165 degrees C). Bake the loaves for about 1 hour, or until they are dark brown and fully cooked. Rotate the pans after 25 minutes for more even browning. To check for doneness, insert a toothpick into the center of a loaf; it should come out clean. (Baking time: 60 minutes)

Recipe View Remove the bread from the pans as soon as it can be easily lifted out, usually after about 5 to 10 minutes of cooling. Let the loaves cool completely for about 1 hour before slicing to prevent a gummy texture. (Cooling time: 60 minutes)