Source: Brew Your Own Magazine, January 2001 p. 35
Yield: 2 loaves
2 1/4 cups warm beer
2 tbs active yeast
1 tsp salt
6 cup unbleached all-purpose flour
5 fresh jalapeno peppers, seeded and minced
6 oz cheddar cheese, grated
1 whole egg
In a small bowl, combine the beer, yeast, sugar, salt and 2 cups of the flour. Stir until all the ingredients are incorporated, cover with plastic wrap or a damp cloth and let rest in a warm place for 30 minutes or until bubbling and frothy.
In a large mixing bowl combine the remaining 4 cups flour, minced jalapeno, and cheddar cheese. Add the beer/yeast mixture into the flour, cheese and jalapeno. Stir with a spatula until incorporated enough to handle, then turn it out on a work surface.
Knead the dough for 5 to 10 minutes, place in a covered bowl and let rest in a warm place for 30 minutes or until doubled in bulk. Brush the inside of two loaf pans with the oil. Turn out the risen dough onto a work surface, punch down and cut into two even pieces.
Preheat the oven to 375°F. Shape into loaves and place in the oiled pans. Cover and let rest for 20-30 minutes. Whip the egg and brush it lightly on the loaves. Bake for 25-35 minutes or until golden brown and sounds hollow when tapped.