Jalapeno Cheese Bread

• 2 1/2 tsp. (1/4 oz. pkg.) active dry yeast
• 1 tsp. sugar
• 2 Tbsp. white wine vinegar
• 1 Tbsp. salt
• 6 to 7 c. bread flour
• 3 (4 oz.) cans chopped mild green chilies, drained well
• 1 (4 oz.) can jalapeno chilies, minced and seeded
• 1/2 lb. whole milk Mozzarella, sliced thin

1. In a large bowl, proof the yeast in 1/4 cup lukewarm water with the sugar for 15 minutes, or until it is foamy; add 1 3/4 cups water, the vinegar and the salt and combine the mixture well. Stir in 5 cups of the flour and combine the dough well.
2. Knead the dough on a well floured surface, incorporating more of the flour as necessary to keep it from sticking, for 10 minutes, or until it is smooth and elastic and form it into a ball.
3. Put the dough in a buttered bowl; turn it to coat it with the butter and let it rise, covered with a plastic wrap, in a warm place for 1 hour, or until it is double in bulk.
4. Punch down the dough; divide it into 3 pieces and roll each piece into a 16-inch rope. Transfer the ropes to a buttered baking sheet; let them rise for 15 to 20 minutes, or until they have almost doubled in bulk and with a sharp knife, make a slash down the center of each one to within 1/2-inch of the bottom.
5. In a small bowl, combine well the mild chilies and the jalapeno chilies and spoon the mixture down the center of the loaves.
6. Cover the chili mixture with the Mozzarella; bake the loaves in a preheated 375u0b0 oven for 25 to 35 minutes or until the Mozzarella and the bottom of the loaves are golden and let them cool on a rack.
7. Makes 3 loaves.

active dry yeast, sugar, white wine vinegar, salt, bread flour, green chilies, jalapeno chilies, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668466 (may not work)