Jalapeno Cheese Herb Bread

In the bowl of a stand mixer, combine 1 tablespoon of active dry yeast, 1 1/2 tablespoons of granulated sugar, and 1/4 cup of warm water. Let it sit for 10-15 minutes until foamy.

In a separate bowl, mix 3/4 cup of hot water, 2 tablespoons of unsalted butter, and 1 tablespoon of Dijon mustard. Let the butter melt, then stir until everything is well blended.

In a large mixing bowl, combine the dry ingredients: 3 cups of all-purpose flour, 1/4 cup of powdered milk, and 1 teaspoon of salt. Add the flour mixture to the yeast mixture.

Finely mince the rosemary leaves and dice two medium jalapeños, then add them to the flour and yeast mixture along with 1/2 teaspoon of dried oregano leaves.

Pour the melted butter, water, and Dijon mustard mixture into the bowl. Attach the dough hook and mix on low speed until the dough is just combined. Add 2 cups of shredded cheddar cheese and continue mixing until everything is just combined.

Turn the dough out onto a floured surface. Knead the dough a few times, turning it into itself and folding it. Form into a ball.

Grease a bowl lightly with cooking spray and place the dough in the bowl. Lightly mist the dough ball with cooking spray, cover with plastic wrap and a towel. Place the dough in a warm place for 1 hour or until doubled in size.

After an hour, punch the dough down to release the air and form it into a greased loaf pan. Cover the loaf pan and allow to rise for another 30-45 minutes.

Preheat the oven to 375°F. Slice one or two jalapeño peppers into rounds and place them on top of the loaf of bread once it has increased enough in size to accommodate the toppings. Sprinkle about 1/4 cup of shredded sharp cheddar cheese over the top, then cover it loosely with plastic wrap. Let the bread rise for 30 minutes. Bake for 45 minutes to 1 hour, or until golden brown.

Allow the bread to cool in the loaf pan for 10-15 minutes before carefully removing it and placing it on a baking rack.

Once cooled, slice bread into desired slices.

Enjoy!