Ingredients:

3/4 cup drained sliced jalapeños, patted dry (can use a small can of drained green chile's if wanted)

1 cup shredded cheddar cheese (or more if wanted)

6 7 cups all-purpose flour, or bread flour (dough)

3 tbsp sugar (dough)

3/4 1 tbsp salt (dough)

2 tbsp shortening (dough)

2 pkgs yeast (dough)

2 1/4 cups very warm water (dough)

2 tbsp butter, melted (dough)

Directions:

1. 1. In a large bowl stir together flour, sugar, salt, shortening & yeast until well combined. Add warm water & beat with mixer on low 1 minute, scraping bowl often. Stir in enough remaining flour, 1 cup a time to make dough easy to handle.
2. 2. Place dough on a lightly floured surface & knead about 10 times until dough is smooth. Grease a large bowl & put dough in bowl, turning to coat all of dough. cover dough with sprayed plastic wrap & put in a warm place to rise 4560 minutes, when doubled in size. Grease or spray 2 large loaf pans.
3. 3. Punch dough down & divide it in 1/2, roll each dough ball into a rectangle & roll up from short edge, pinch seam shut & put in greased pan's seam side down. Cover loosely & let rise 40-50 minutes. preheat oven to 425 degrees & bake bread 25-30 minutes, until golden brown. Remove to wire racks & cool.

Bon Appetit!