1½ tablespoons dry yeast
1 teaspoon Selati sugar
1 cup warm water
500g / 4 cups Supreme white bread fl our
(more as needed)
2 large jalapeño peppers, coarsely chopped,
seeds removed (can use more jalapeños if
1¾ teaspoons salt
1 tablespoon Selati sugar
1 egg, room temperature (let egg sit in hot
water for about 5-7 minutes to warm if
1 teaspoon hot pepper sauce (optional)
¾ cup milk (warmed)
2½ cups cheddar cheese (chopped into
1½ cm cubes or a little larger if desired)
Dissolve yeast in water with 1 teaspoon sugar for 8-10 minutes, or until
Heat milk in the microwave for about 50 seconds on high.
In a stainless steel bowl, add in fl our, chopped jalapeños, salt, sugar,
egg, hot pepper sauce (if using) and warmed milk. After the yeast has
proved, add to the bowl and start kneading, adding in more fl our as
needed to create a soft, smooth, semi-sticky dough. Keep kneading for
about 8-10 minutes.
Towards the end of the kneading, add in cubed cheddar cheese and mix
until combined (the dough can be removed from the bowl and you can mix
in the cheese by hand if desired).
After the kneading, let the dough sit out on a board or counter top to rest,
covered with a clean tea towel for 8-10 minutes.
Gather up dough and knead gently for 30 seconds. Then place the dough
in a well-greased bowl, and let rise until doubled (1-1½ hours or could
take a little longer).
Punch down dough and slice into 2 even pieces. Shape into 2 large balls,
and place on a greased baking sheet. Cover with a clean tea towel and let
rise again for another hour or more until doubled.
Brush tops with an egg white mixed with 1 teaspoon cold water.
Bake in a 180°C oven for about 25-35 minutes or until the crust is a dark