Jalapeno, Cheese, Sour Cream Bread

• 2 teaspoons yeast, active dry
• 2 tablespoons sugar
• 1 cup milk luckwarm
• 1/2 cup sour cream
• 3 1/4 cups bread flour or half whole wheat flour, and half all-purpose flour
• 1 teaspoon beau monde seasoning or salt
• 2 tablespoons butter or olive oil
• 1 tablespoon chives dried
• 1 tablespoon cumin ground
• 1/2 cup monterey jack cheese shredded
• 1/2 cup mozzarella cheese shredded
• 1/2 cup sweet red bell peppers chopped
• 1/4 cup jalapeno pepper chopped

1. For bread machine:
2. Place all of first-part ingredients in breadmaker, set for regular (or white) bread, and start machine.
3. When beeper sounds, add cheese and peppers.
4. With the cheese and sour cream, this makes a nice brown loaf of tasty bread.
5. For regular loaf pan:
6. In a bowl, add yeast, sugar and warm milk, and give it a stir.
7. Let stand for about 10 minutes until foamy.
8. In a large bowl with an electric dough kneader, add sour cream, flour, salt, butter or olive oil, chives and cumins.
9. Mix with a wooden spoon until combined.
10. Add activated yeast mixture into the bowl, put on the dough hook, and knead for 4 to 6 minutes until the dough is elastic and smooth.
11. You may need add more flour or milk to achieve the right consistency.
12. Turn the dough onto a floured surface, and knead by hand for another two minutes.
13. Oil the bowl well, then place the dough in the oiled bowl, turn once to make sure to coat with oil on all sides.
14. Cover with a plastic wrap or a damp clean kitchen towel.
15. Let is rise in a warm place until double in volume, about 1 to 1 1/2 hours.
16. Pouch dough down, turn the dough onto a floured surface, and knead both of the cheeses, jalapeno and bell peppers into the dough.
17. Divide the dough into half.
18. To make loaves:
19. Brush or spray two loaf pans with oil or cooking spray.
20. Stretch it with your fingers into a fat coil, 9 to 10-inch long.
21. Arrange two logs side by side and wrap one around the other to make a twist.
22. Place in a loaf pan and gently press down to let the dough touches all the sides of the pan.
23. Repeat with the second loaf.
24. Let the loaves rise until double in size again, another 1 hour.
25. To make muffin shaped bread:
26. Grease or spray 12-cup muffin tins with oil or cooking spray.
27. Divide dough into 12 equal portions.
28. Roll each portion into a ball, place the ball into one muffin cup.
29. Repeat until all the balls are in the muffin tin.
30. Let rise until double in size again, 30 minutes to 1 hout.
31. Preheat the oven to 350F (180C).
32. Bake loaves for about 40 minutes and muffins about 25 minutes, until the top is browned.
33. Let cool in pan and/or tin for about 10 minutes on a wire rack.
34. Remove from pan onto wire rack and let cool completely.
35. The bread can be kept in an air-tight container in the freezer for up to 1 month.

yeast, sugar, milk, sour cream, bread flour, salt, butter, chives, cumin ground, mozzarella cheese, sweet red bell peppers, jalapeno pepper

Taken from recipeland.com/recipe/v/jalapeno-cheese-sour-cream-brea-32329 (may not work)