Jalapeno Cheese Bread

Jalapeno Cheese Bread
Southern Living 1984 Annual Recipes

1 package active dry yeast
1 cup warm water (110: to 115:)
1 egg -- beaten
2 tablespoons butter or margarine -- softened
4 to 4 1/2 cups all-purpose flour -- divided
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon garlic salt
3 small canned or fresh jalapeno peppers -- seeded and chopped
1 cup shredded sharp Cheddar cheese
1 4-ounce jar diced pimiento -- drained
1/4 cup minced onion

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Combine dissolved yeast, egg and butter; mix until butter melts.

Combine 3 cups flour, sugar, salt and garlic salt. Gradually add flour
mixture to yeast mixture, beating at medium speed of electric mixer
until smooth. Beat in peppers, cheese, pimiento, onion and enough of
the remaining flour to form a soft dough. Turn dough out onto a
well-floured surface and knead 1 minute.

Shape dough into a loaf; place in a greased 9x5x3-inch loaf pan. Cover
and let rise in a warm place, free from drafts, 30 minutes or until
doubled in bulk. Preheat oven to 400F.

Bake 40 to 45 minutes or until done and loaf sounds hollow when
tapped. Remove from pan and allow to cool on wire rack