It is Sunday...the BREAD DAY in our house. 
I never measure bread ingredients.
I always go with feeling dough with my hands and fingers but I’ll do my best to give you close measurements for this bread.
Jalapeno and Cheddar Cheese Bread ( for 6 people- I have son who eats for 3 people
)
2 pounds flour ( I use 1 ¾ lb white flour, and the other ¼ I've mixed Rye, Wheat and White corn flour)
1 tsp dry active yeast
1 tsp salt
2 tbsp sugar
1 Jalapeno pepper coarsely chopped
1 cup shredded Cheddar Cheese
Water
Mix well all ingredients slowly adding water to make elastic playable dough. Let rise over night. Punch dough and transfer on lightly floured work surface. Kneed for 5 min, shape in desired shape, slash top of the bread with sharp knife and transfer on baking sheet. Let it rise for another 20 min. Bake 30 min on 400 F / 200C than another 10 min at 350 F/ 180C.
NOTE: Every flour is different and require different amount of water. While making bread and pastries water needs to be added gradually in small amounts.
Enjoy
I never measure bread ingredients.
Jalapeno and Cheddar Cheese Bread ( for 6 people- I have son who eats for 3 people
)2 pounds flour ( I use 1 ¾ lb white flour, and the other ¼ I've mixed Rye, Wheat and White corn flour)
1 tsp dry active yeast
1 tsp salt
2 tbsp sugar
1 Jalapeno pepper coarsely chopped
1 cup shredded Cheddar Cheese
Water
Mix well all ingredients slowly adding water to make elastic playable dough. Let rise over night. Punch dough and transfer on lightly floured work surface. Kneed for 5 min, shape in desired shape, slash top of the bread with sharp knife and transfer on baking sheet. Let it rise for another 20 min. Bake 30 min on 400 F / 200C than another 10 min at 350 F/ 180C.
NOTE: Every flour is different and require different amount of water. While making bread and pastries water needs to be added gradually in small amounts.
Enjoy
