Cheddar, Parmesan & Jalapeno Bread

Directions

Add yeast, 1 teaspoon sugar and ½ cup warm water in a measuring cup or a small bowl, and mix well.

Allow the mixture stand until foamy, 8 to 10 minutes.

In a large bowl with an electric mixer, add flour, salt, oil, yeast mixture, and remaining warm water, beat at low speed until a soft dough forms.

Increase speed to medium-high and beat another 3 minutes more.

Stir in jalapeño, 1½ cups cheddar, and ½ cup parmesan until just incorporated

Scrape dough down side of bowl into center, then sprinkle with a little bit flour.

Cover bowl with a clean kitchen towel or a plastic wrap.

Let dough rise in a warm place until doubled in size, 40 to 60 minutes. (Alternatively, put bowl in refrigerator overnight.)

Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.

Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.

Put dough, seam side down, in an oiled 9- by 5-inch loaf pan.

Cover pan with same clean kitchen towel or plastic wrap and allow dough to rise in a warm place until dough completely fills pan and rises above it slightly, about 1 to 1½ hours.

Arrange oven rack in middle position and preheat oven to 400°F.

Brush loaf with egg, then sprinkle remaining 2 tablespoons cheddar and remaining 4 tablespoons of parmesan down center of loaf.

Bake until bread is golden and sounds hollow when tapped on bottom, about 60 minutes.

Use a knife to run around edge of pan to loosen loaf, then remove from pan to test for doneness.

Bring bread back (not in pan) into oven and turn on its side, then bake for another 10 minutes more to crisp crust.

Remove from the oven and let cool completely on a wire rack, 1½ to 2 hours.

Slice and serve.