8 c All-purpose flour,
1 lb Cheddar cheese (abt. 5 c.),
3/4 c Jalapenos (or sub yer
1/2 c Sugar
1 1/2 ts Salt
2 c Hot water (105-115-deg F.)
3 pk Dry yeast
8 ts Vegetable oil
In a very large bowl, combine 7 cups of the flour, the cheese, japs, 7 TBSP
of the sugar, and the salt. Mix well.
In a separate bowl, combine the water, yeast, and remaining 1 TBSP sugar.
Stir to dissolve yeast. Let sit abt. 10 minutes until foamy.
Add oil to the liquid mixture, stirring.
Add half of the liquid mix to the flour mix. Mix with hands to moisten
flour as much as possible. Add remaining liquid mix to dough and mix until
flour is thoroughly incorporated. Turn onto a lightly floured surface and
knead by hand until smooth and elastic to the touch, abt. 15 minutes,
gradually adding only enough additional flour to keep dough from sticking
[and kneading in each addition well].
Place dough in a large greased bowl and then invert so top is greased.
Cover with a dry towel and let stand ina warm place (90-100-deg F.) until
doubled in size, abt. 1 hour.
Punch dough down.
Divide dough into 3 equal portions. Form each into a ball, then stretch out
dough with both hands and tuck edges under to form a smooth surface. Pop
any large air bubbles by pinching them. Place portions in 3 greased 8 1/2″
x 4 1/2″ loaf pans. Cover with towel again and allow to rise until almost
doubled in size, abt. 45 min. to 1 hour. Bake at 325-deg. F. until dark
brown and done, abt. 1 hour, rotating pans after 25 minutes for even
browning. Remove from pan as you take the loaves out of the oven. Cool.
Pinch off dough and roll into 1 1/2″ balls until smooth. Place in a greased
13″ x 9″ baking pan with rolls snugly touching each other as well as the
sides of the pan. Cover and let rise again until doubled in size, abt. 45
min. to 1 hour. Bake as for bread above.