1 1/2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
4 cups flour (more as needed)
2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more jalapeno if desired)
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)
1 teaspoon hot pepper sauce (optional)
3/4 cup milk, warmed
2 1/2 cups cheddar cheese (chopped into about 1/2-inch cubes or a little larger if desired)
1 Prepare a heavy-duty stand mixer with a kneader blade.
2 Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
3 Heat milk in the microwave for about 50 seconds on HIGH.
4 In the stainless steel bowl, add in 4 cups flour, chopped jalapenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
5 After the yeast has proved, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
6 Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if desired).
7 After the kneading, let the dough sit out on a board or countertop to rest, covered with a clean tea towel for 8-10 minutes.
8 Gather up dough and knead gently for 30 seconds.
9 Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
10 Punch down dough and slice into two even pieces.
11 Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
12 Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
13 Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
14 Sprinkle on grated Parmesan cheese or sesame seeds.
15 Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.