Cheesy Jalapeño Olive Bread

Cheesy Jalapeno Olive Bread

2 packages Active Dry Yeast
1 teaspoon sugar
1 cup warm water (110 degrees)
4 cups bread flour plus up to 1/2 cup additional flour as needed
3 medium jalapeno peppers, chopped and seeds removed
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg (room temperature)
1 teaspoon hot pepper sauce
3/4 cup whole milk
2 cups chopped sharp cheddar cheese (1/2 inch cubes)
1/2 cup chopped pepper jack cheese (1/2 inch cubes)
1/2 to 3/4 cup chopped kalamata olives

Fit a stand mixer with a dough hook.  Proof the yeast in the warm water mixed with 1 teaspoon sugar for 10 minutes or until foamy.  Heat the milk in the microwave for 50 seconds on high.  Set aside.

In a large stainless steel bowl, add 4 cups of flour, chopped jalapenos, olives, salt, sugar, egg, hot pepper sauce and warmed milk.  After the yeast has proofed, add it to the bowl and start kneading.  Add more flour as needed to create a soft smooth dough.  Keep kneading for 10 minutes.

Remove the dough from the bowl and place it on a lightly floured board.  Add the cubed cheese and knead until blended.  

Place the dough in a well oiled bowl and let rise until doubled.  This should take about 1 hour.  Punch down the dough and slice into 4 even pieces.

Shape into 4 large loaves and place on a baking sheet lined with parchment paper.  Cover with a clean tea towel and rise again for another hour until doubled in size.  Sprinkle with grated Parmesan cheese or sesame seeds.

Bake in a preheated 375 degree oven for 30 minutes or until the crust is golden brown.