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Jalapeno Bread

2 envelopes yeast
1/2 cup very warm water
1 tsp. sugar
1 stick margarine (melted)
1 tsp salt
2 small cans diced jalapeno peppers (hot)
1 small jar diced pimentos
1 cup milk (warm)
1 egg (beaten)
4 to 5 cups flour (more if needed)
2 tsp. cayenne pepper

In a small bowl or cup, proof the yeast with 1/2 cup of very warm
water and 1 teaspoon of sugar, it should take about 10 minutes to
foam up. Meanwhile, in a large bowl, pour the warm milk, melted
margaine, besten egg, and 1/2 cup of sugar. Blend well and add
yeast, when it is ready, and stir. Add 2 cups of flour and beat
to make a smooth, soft sponge. Add peppers, pimentos, cayenne
pepper, salt and stir. Continue to add flour, one cup at a time,
untill a stiff dough forms. Turn out onto a floured work surface
and knead about 10 times. Have a large bowl greased and put the
dough into it, turn over to grease all sides of the dough. Cover
with plastic wrap and a towel. Let it rise until it has doubled
in size, about 2 hours.

Turn out onto a floured work surface again, and knead about 20
times. Divide and form into loaves and put into greased bread tins
with the seam down. Bake in 350 degree oven for 35 minutes or
until golden brown (or until it sounds hollow when you tap it).
Butter the tops when removed from the bread tins and cover with a
towel until cool.


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