| Jalapeño Bread
2 pkg yeast
1/2 c very warm water
1 tsp sugar
1 stick margarine (melted)
1 tsp salt
2 small cans diced jalapeno peppers (hot)
1 small jar diced pimentos
1 c milk (warm)
1 egg (beaten)
4 to 5 c flour (more if needed)
2 tsp cayenne pepper
In a small bowl or cup, proof the yeast with 1/2 cup of very warm water and 1 teaspoon of sugar, it should take about 10 minutes to foam up. Meanwhile, in a large bowl, pour the warm milk, melted margarine, beaten egg, and 1/2 cup of sugar. Blend well and add yeast, when it is ready, and stir. Add 2 cups of flour and beat to make a smooth, soft sponge. Add peppers, pimentos, cayenne pepper, salt and stir. Continue to add flour, one cup at a time, until a stiff dough forms. Turn out onto a floured work surface and knead about 10 times. Have a large bowl greased and put the dough into it, turn over to grease all sides of the dough. Cover with plastic wrap and a towel. Let it rise until it has doubled in size, about 2 hours. Turn out onto a floured work surface again,
and knead about 20 times. Divide and form into loaves and put into greased bread pans with the seam down. Bake in 350 degree oven for 35 minutes or until golden brown (or until it sounds hollow when you tap it). Butter the tops when removed from the bread pans and cover with a towel until cool.
Recipe featured in Bread Daily on 11/04/01.