* Crossposted from: RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wisconsin-Cheddar Jalapeno Bread
 Categories: Breads
      Yield: 24 servings
 
      2    Packages active dry yeast
      1 ts Granulated sugar
    1/2 c  Warm water
  8 3/4 c  All-purpose flour
      3 c  Cheddar cheese
    1/4 c  Jalapeno pepper
      1 tb Salt
      2 ts Tabasco pepper sauce
      2 c  Milk
      4    Large egg
 
  1.  In a small bowl stir yeast, sugar, and warm water.  Let stand 5
  minutes until foamy. 2. Meanwhile, in a large bowl combine 8 cups
  flour, cheddar cheese, jalapeno pepper, salt and Tabasco pepper
  sauce. 3. In a small saucepan over low heat, heat the milk until warm
  (120 degrees to 130 degrees F).  Stir milk into flour mixture. 4. In
  a medium bowl lightly beat eggs.  Set aside 1 tablespoon beaten egg
  to brush on dough later. Add remaining eggs to flour mixture; stir
  until the mixture makes a soft dough. 5.  On a lightly floured
  surface, knead the dough 5 minutes or until smooth and elastic,
  kneading in the remaining 3/4 cup flour. 6. Shape the dough into a
  ball and place in a large, greased bowl, turning dough over to grease
  the top.  Cover with a towel and let rise in a warm place until
  doubled, about 1 1/2 hours. 7. Grease two large cookie sheets. Punch
  down dough and divide it in half. Shape each half of dough into a
  ball and place the balls on the cookie sheets. Cover with a towel and
  let rise in a warm place until doubled, about 1 1/2 hours. 8. Preheat
  the oven to 375 degrees F.  Brush the loaves with the reserved beaten
  egg. Bake loaves about 45 minutes or until loaves sound hollow when
  lightly tapped. Remove to wire racks to cool.
 
MMMMM
 
These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
Fidonet Address 1:251/17
Internet address anastasia@atlantic-online.com
___ Blue Wave/386 v2.30 [NR]
--- Synchronet+SBBSecho v1.22
---------------