Ingredients
8ozsharp cheddar cheese,grated and divided
3small to medium jalapenos,stems removed sliced into ⅛-inch sliced rounds, divided
4cupsall-purpose flour
2cupssemolina flour
3tspinstant yeast
3tspkosher salt
4tbspsugar
4tbspextra virgin olive oil
2cupslukewarm water
Preparation
Add the dough ingredients to a large mixing bowl or stand mixer bowl and stir with a sturdy wooden spoon until a shaggy but cohesive dough forms.
Knead by hand or with the dough hook on a stand mixer for about 10 minutes until the dough is smooth and elastic. Scrape the bowl clean with a dough scraper, form a tight round of dough, and return it to the bowl.
Cover with plastic wrap, and let rise in a warm, draft-free place for about 2 hours until doubled in size.
Spray two loaf pans with nonstick cooking spray and set them aside.
Divide the dough into two pieces. Working with one piece of dough at a time, pat into an oval, then use a rolling pin to roll it into a rectangle that is approximately 8×14 inches.
Sprinkle ⅓ of the grated cheese and ⅓ of the jalapeño rounds over the rectangle.
Roll it up from a short side. Keep the dough tight against itself, trying to avoid stretching it further.
Pinch the seams, tuck the ends under, and place seam-side down on the prepared pan. Repeat with the second piece of dough.
Toss the remaining grated cheese and jalapeño slices together and distribute evenly over the tops of the two loaves
Cover with a damp tea towel and let rise in a warm, draft-free place for about 30 minutes until puffy.
While they rise, preheat the oven to 400 degrees F. Bake the loaves for 25 to 30 minutes, or until deep golden brown and firm on top.
Let the bread rest in the pans for 3 minutes after removed from the oven before turning out onto a cooling rack.
Cool completely before slicing and serving.
