Breads: Jalapeno and cheese bread or rolls

By JoFClark

Jeanie Thompson from Paul Prudhome's Louisiana Kitchen

Ingredients

• 8 cups all purpose flour
• 1 pound cheddar cheese, grated (about 5 cups)
• 3/4 cups minced jalapeño peppers
• 1/2 cup sugar
• 1 1/2 t salt
• 2 cups hot water (105-115 degrees)
• 3 packages dry yeast
• 2 T plus 2 t pork lard or vegetable oil

Preparation

Step 1

In a very large bowl, combine 7 cups of the flour, the cheese, jalapeño peppers, 7 T of the sugar and the salt. Mix well.
In a separate bowl, combine the water, yeast and remaining 1 T sugar. Let sit about 10 minutes until yeast is dissolved.
Add lard or oil to liquid mixture, stir until lard is melted.
Add half of liquid mixture to flour; mix well with hands to moisten flour as much as possible.
Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
Turn onto lightly floured surface and knead until smooth and elastic to the touch, almost 15 minutes, gradually adding only enough flour to keep dough from sticking.
Place in a large greased bowl, then invert dough so top is greased. Cover with a dry towel and let stand in a warm place (90-100 degrees) until doubled in size, about 1 hour. Punch down dough.
Make into 3 loaves or rolls.
To make loaves, place in greased pans, cover with towel and let rise until double, about 45 minutes to 1 hour
Bake at 325 degrees until dark brown and done, rotating pans for even browning.
Remove bread from pan as soon as it will lift out, after 5-10 minutes. Let cool 1 hour before slicing.
To make rolls, pinch off dough and roll into 1 1/2 inch balls.
Place in greased 13X9 inch pan with rolls snugly touching each other and sides of pan. Cover and let rise 45 minutes to 1 hour.
Bake as directed above.