Jalapeno Bread

2 envelopes active dry yeast
1 teaspoon granulated sugar
1/2 cup warm water, (110 degrees F)
8 3/4 cups all-purpose flour, divided
3 cups shredded extra-sharp Cheddar cheese
1/4 cup minced jalapeno peppers
1 tablespoon salt
2 teaspoons Tabasco pepper sauce
2 cups milk
4 large eggs

In a small bowl stir yeast, sugar, and warm water. Let stand 5 minutes until foamy.

Meanwhile, in a large bowl combine 8 cups flour, Cheddar cheese, jalapeno pepper, salt and Tabasco pepper sauce.

In a small saucepan over low heat, heat the milk until warm (120 to 130 degrees F). Stir milk into flour mixture.

In a medium bowl lightly beat eggs. Set aside 1 tablespoon beaten egg to brush on dough later. Add remaining eggs to flour mixture; stir until the mixture makes a soft dough.

On a lightly floured surface, knead the dough 5 minutes or until smooth and elastic, kneading in the remaining 3/4 cup flour.

Shape the dough into a ball and place in a large, greased bowl, turning dough over to grease the top. Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.

Grease two large cookie sheets. Punch down dough and divide it in half. Shape each half of dough into a ball and place the balls on the cookie sheets. Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.

Preheat the oven to 375 degrees F. Brush the loaves with the reserved beaten egg. Bake loaves about 45 minutes or until loaves sound hollow when lightly tapped. Remove to wire racks to cool.