Cheddar Jalapeno Bread

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This was from the march 2007 issue of gourmet magazine. I made this tonight and we had it with dinner. I can't wait to toast it and make a sandwich with it tomorrow! A tasty bread with a kick. Can also be made using the dough cycle of your bread machine.

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Steps

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Stir together yeast and 1 tablespoon warm water in a small bowl.

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Let mixture stand until foamy , about 5 minutes.

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Mix together flour , salt , oil , yeast mixture , and remaining 1x cups warm water in bowl of mixer at low speed until a soft dough forms.

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

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Add jalapeo , 1 1 / 2 cups cheddar , and 1 / 2 cup parmigiano-reggiano and mix until combined.

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Scrape dough down side of bowl into center , then sprinkle lightly with flour.

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Cover bowl with a clean kitchen towel to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk , 2 to 2 1 / 2 hours.

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

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Fold dough in thirds with floured hands , pressing along seam of each fold to seal.

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

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Cover pan with same clean kitchen towel and let dough rise in a.

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Ingredients

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active dry yeast, warm water, all-purpose flour, salt, olive oil, fresh jalapenos, extra-sharp cheddar cheese, parmigiano-reggiano cheese, egg