Jalapeño Cheese Bread

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Ingredients:
2 1/2 teaspoons dry yeast (1 pkg.)
3 cups bread flour
1/2 tsp. salt
1 Tbs. sugar
2 Tbs. butter
1 cup milk
1 1/2 cup grated cheddar cheese
1/4 cup jalapeños (fresh or canned), sliced into rounds

Preparation:
Place flour, salt, sugar, butter, yeast and milk in bowl.  Mix until flour leaves sides of bowl and balls up.  Let dough rest 5 minutes then turn out onto counter and knead in 1/2 cup cheese. Knead for approximately 15 minutes until smooth and elastic.   Place in greased bowl and cover with plastic wrap.  Set in warm place and let rise until double in size about an hour.

Punch dough down then roll into a rectangle and sprinkle with remaining cheese and jalapeños.  Fold up jelly-roll style.  Place in a greased and floured loaf pan and let rise until not quite double in size which will take another hour or so.

Bake in 350º oven for 45 minutes or until crust is golden and bottom of loaf sounds hollow when tapped.

History:
I learned to love Jalapeño Cheese Bread when the Excel's Chef, Jason Fleck, made it.  This is as close to that bread as I can manage.