Jalapeno And Cheddar Bread

• 1 1/2 c. warm water
• 2 pkg. active dry yeast
• 2 1/4 c. flour
• 3/4 c. cornmeal
• 1/3 c. honey
• 1 Tbsp. salt
• 1/3 c. chopped jalapeno peppers
• 1/2 c. shredded sharp Cheddar cheese

1. Dissolve yeast in part of the water. Add cornmeal, honey and salt in a large bowl and gradually add flour until dough forms and pulls away from the sides of the bowl. Add the peppers and cheese and mix.
2. Turn dough out onto a lightly floured bowl and knead until you have a good dough. Place in a greased mixing bowl and cover with a damp cloth.
3. Let rise until doubled in bulk. Punch dough down and let rise for another hour. Punch down and divide into 2 equal parts. Form into loaves and place in loaf pans. Let rise until doubled in bulk and bake 30 to 35 minutes at 350u0b0.

water, active dry yeast, flour, cornmeal, honey, salt, jalapeno peppers, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=88009 (may not work)