Ingredients
1 package active dry yeast (1/4 ounce)1 cup warm water (110° to 115°)1/4 cup sugar2 tablespoons canola oil1/2 teaspoon salt3 to 3-1/2 cups all-purpose flour2 cups shredded cheddar cheese1/2 cup finely chopped seeded jalapeno peppers
Preparation
Dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. Stir in cheese and jalapenos.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half and shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes. Preheat oven to 350°.
Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
