Wisconsin-Cheddar Jalapeno Bread

• 2 envelopes active dry yeast
• 1 teaspoon granulated sugar
• 12 cup water (110F)
• 8 34 cups all-purpose flour
• 3 cups shredded extra-sharp cheddar cheese
• 14 cup minced jalapeno pepper
• 1 tablespoon salt
• 2 teaspoons Tabasco sauce
• 2 cups milk
• 4 large eggs

1. In a small bowl, stir yeast, sugar, and warm water.
2. Let stand for 5 minutes until foamy.
3. Meanwhile, in a large bowl, combine 8 cups flour, cheddar cheese, jalapeno pepper, salt and Tabasco.
4. In a small saucepan over low heat, warm the milk until it is 120F to 130F.
5. Stir milk into flour mixture.
6. In a small bowl, lightly beat eggs.
7. Set aside 1 tablespoon of the beaten egg to brush on dough later.
8. Add remaining eggs to flour mixture; stir until it makes a soft dough.
9. On a lightly floured surface, knead the dough 5 minutes or until smooth and elastic, kneading in the remaining 3/4 cup flour.
10. Shape the dough into a ball and place in a large, greased bowl, turning dough over to grease the top.
11. Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
12. Grease two large cookie sheets.
13. Punch down dough and divide it in half.
14. Shape each half of dough into a ball and palce the balls on the cookie sheets.
15. Cover with towels and let rise in a warm place until doubledd, about 1 1/2 hours.
16. Preheat the oven to 375F.
17. Brush the loaves with the reserved beaten egg.
18. Bake loaves about 45 minutes or until they sound hollow when lightly tapped.
19. Remove to wire racks to cool.

active dry yeast, sugar, water, flour, cheddar cheese, jalapeno pepper, salt, tabasco sauce, milk, eggs

Taken from www.food.com/recipe/wisconsin-cheddar-jalapeno-bread-58041 (may not work)