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Ingredients
- 8 c. Flour
- 1 lb Cheddar cheese, grated, (about 5 c.)
- 3/4 c. Chopped jalapeno-fresh are best if using pickled rinse well.
- 1/2 c. Sugar
- 1 1/2 tsp Salt, (I like a full TBS in mine)
- 2 c. Hot water, (105 - 115)
- 3 pkt Dry yeast
- 2 2/3 Tbsp. Pork lard or possibly vegetable oil
Directions
- This is one of my favorite recipes for jalapeno cheese bread. It comes from one of my favorite books, Paul Pruhommes Louisiana Kitchen. I first had these at KPauls in New Orleans and now make them at home all the time. I hope you enjoy them.
- For 3 loaves or possibly 2 dozen rolls.
- Combine flour, cheese, jalapenos, 7 TBS of the sugar and salt. Mix well.
- Combine water, yeast and remaining 1 TBS sugar let sit 10 min. Add in lard to liquid to heat. Add in liquid to flour and mix thoroughly. Knead 15 min till smooth and elastic Place in large greased bowl and cover to rise.
- After an hour punch dough down. Divide into 3 loaves or possibly 2 dozen rolls place in loaf pans cover and let rise until doubled. Bake at 325 till dark brown and done. Rotate pans occasionally for evenness. Remove bread from pan after 5 min or possibly so, try to wait until bread is cold and enjoy.
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