2 loaf pans
4 1/2- 5 cups all-purpose flour, plus more for kneading
1 cup Monterey Jack cheese, plus extra for the top
2-3 diced/minced medium jalapenos, one extra to slice thinly for the top
2 tablespoons vegetable shortening
1-1/2 cups warm water
2 teaspoons yeast
2 teaspoons salt
1 teaspoon sugar
1 teaspoon hot sauce
1/4 cup dry milk
- In a large mixing bowl mix 2 cups of flour, yeast, salt, and sugar until combined.
- Add warm water, shortening, cheese, hot sauce, and mix for 2-3 minutes until well combined.
- Add flour, 1/4 cup at a time, until the dough forms a ball around the beater and cleans the sides of the bowl.
- Move to a floured surface and knead for 5-8 minutes.
- Place dough in a greased bowl and cover with plastic wrap. Let rise until doubled in size.
- While dough is rising, bring a medium pot of water to boil, cut the tops off the peppers with a paring knife and scrape out the seeds and ribs as desired for heat. Place in boiling water for 1-2 minutes. Remove from water to let cool and dry. Cut one pepper into thin rings to top the bread and finely chop the rest.
- Once dough has doubled, push it down with heel of hand, fold in on itself, flip over, and let rise until doubled in size.
- Once dough has doubled a second time, push down and move to a lightly floured surface. Divide dough in half, knead the peppers into each piece.
- Form each piece of dough into an oval about the size of the pans, fold in half, pinch the seam, and place in greased loaf pans seam side down. Cover with wax paper and let rise until just peeking over the rims.
- Preheat oven to 375
- Bake for 25-30 minutes
- After 10-15 minutes place pepper on top of loaf and sprinkle with cheese. Return to oven to finish baking.
- Remove loaves from pants and transfer to cooling rack.