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Jalapeno Cheese Bread

1 package active dry yeast
1 cup warm water (110 to 115F)
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
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 9 x 5 x 3-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.


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