Ingredients Jump to Instructions ↓

  1. 8 cups flour

  2. 4 cups shredded Cheddar cheese

  3. 3/4 cup jalapeño peppers, minced

  4. 1/2 cup white sugar

  5. 1 1/2 teaspoons salt

  6. 2 cups hot water

  7. 3( 1/4 oz) packages active dry yeast

  8. 4 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. In a very large bowl, combine 7 cups of flour, cheese, jalapeños, 7 tablespoons sugar and salt; mix well.

  2. In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast has dissolved.

  3. Add the oil to the liquid mixture, stirring. Add ½ the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.

  4. Turn onto lightly floured surface and knead by hand until smooth and elastic to touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.

  5. Place in large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in warm place (90-100°) until doubled in size, about 1 hour. Punch down dough.

  6. To make bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles. Form into loaves. Place in 3 greased 8x4 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, 45 min-1 hour.

  7. Bake at 325° until dark brown, about an hour, rotating the pans after 25 minutes. Remove from pan in 5-10 minutes. Let cool 1 hour before serving.


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