This bread takes a little time but taste so good with chilli or a nice beef stew. I usually make two loaves and freeze one for later on. It's a big hit during Superbowl!

CHEDDAR JALAPENO BREAD

• 1 tsp active dry yeast
• 1 ¾ cup plus 1 tbsp warm water
• 4 cups flour
• 1 ½ tsp salt
• ¼ cup olive oil
• 3 tbsp chopped fresh jalapeno including seeds, plus 2 tbsp jalapeno (no seeds)
• 5 oz coarsely grated extra sharp cheddar (1 ½ cups + 2 tbsp)
• 1 ½ finely grated parmigiano-reggiano (3/4 cup)
• 1 large egg, beaten with a pinch of salt

Stir together yeast and 1 tbsp warm water in a small bowl, let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with a new yeast)

Mix together flour, salt, oil, yeast mixture, and remaining 1 ¾ cups warm water in a bowl at low speed until a soft dough forms. Increase speed to medium high and beat 3 minutes more. Add jalapeno, 1 ½ cups cheddar, and ½ cup parmesan and mix until combined.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel to keep a crust from forming and let dough rise in a draft free place at warm room temperature until doubled in bulk, 2 to 2 ½ hour.

Turn dough out onto a well floured surface and gently form into a roughly 11X8 rectangle with floured hands. Fold dough in thirds with floured hands, pressing along seam of each fold to seal. Put dough seam side down in an oiled 9X5 loaf pan. Cover pan with tea towel and let rise again for 1 ¼ hours. Put oven rack in middle position and preheat to 400F.

Brush loaf with egg then sprinkle remaining cheeses down center of loaf. Bake until bread is golden and sounds hollow when tapped on bottom, about 50 minutes to 1 hour. Run a knife around the edge of pan to loosen loaf, then remove from pan to test for doneness.

Return bread to oven and turn on its side, then bake 10 minutes more to crisp the crust. Cool completely on rack, about 1 ½ hours.

Makes 1 loaf