MEXICAN HOT-PEPPER BREAD

Mexican Hot-Pepper Bread image

Provided by @MakeItYours

Number Of Ingredients 12

5 to 6 cups all-purpose flour, divided
1 cup finely crushed corn flakes
1 tablespoon sugar
1 tablespoon salt
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups milk
1/3 cup vegetable oil
2 eggs
1-1/2 cups shredded sharp cheddar cheese
1/2 cup finely chopped onion
1/4 to 1/2 cup finely chopped hot chiles
2 tablespoons melted butter

Steps:

Grease a large bowl and set aside. grease two 1-1/2 quart round casseroles and set aside. In a separate large bowl, stir together 2 cups of flour and the corn flakes, sugar, salt, and yeast. Set aside. In a small saucepan, combine the milk and vegetable oil. Place the pan over low heat until the liquids are warm 120°F. Gradually add the liquid to the flour mixture and beat until well combined. Add the eggs and stir in the cheese, onion, and peppers. Beat in enough remaining flour to make a stiff dough. On a floured surface, knead for about 5 minutes, or until smooth and elastic. Place in the greased bowl, turning to grease all sides. Cover lightly and let rise in a warm place until doubled in size (about 1 hour). Punch down. Remove from the bowl and divide the dough in half. Put each portion into a prepared casserole. Cover and let rise in a warm place until doubled again. Bake at 350°F for 25 to 35 minutes, or until the bread sounds hollow when tapped. To prevent overbrowning, cover loosely with foil during the last few minutes of cooking. Remove from the casseroles and cool on wire racks. Brush with melted butter.
Make 2 loaves.