1-1/4 ounce package active dry yeast
1/4 tsp. sugar
1 cup grated jack cheese
1 tbsp. salt
2 tbsp. extra-virgin olive oil
1/2 cup sun dried tomatoes(packed in oil),
2 tsp. minced garlic
4 cups Fresh Basil leaves, chopped
1 tbsp. chopped bottled jalapeno chilies
2 large eggs, beaten lightly
3-1/2 to 4 cups all-purpose flour
In a large bowl, proof the yeast in 1/4 cup warm water with the sugar for 15 minutes, or until it is foamy. Stir in the milk, the jack cheese, the salt, the oil, the sun-dried tomatoes, the garlic, the basil, the jalapenos, the eggs, and enough of the flour to make a soft, but not sticky dough. Knead the dough on a floured surface for 8 to 10 minutes, or until it is smooth and elastic, and form it into a ball. Transfer the dough into a lightly buttered bowl, turning it to cover it with the butter, and let it rise, covered with plastic wrap, in a warm place for 2-1/2 to 3 hours, or until it is double in bulk.
Punch down the dough and form it into a loaf, tucking the seam under. Transfer the loaf into a buttered loaf pan, 9 by 5 by 3 inches, turning it to coat it with the butter, and let it rise, seam side down, covered loosely with a kitchen towel, in a warm place for 1 hour, or until it is douple in bulk.
Preheat the oven to 350 degrees.
Bake the loaf in the middle of the oven for 50 minutes to 1 hour, or until it sounds hollow when tapped. Remove the bread from the pan and let it cool on a rack. Makes 1 loaf.