Cheesy & Seedy Jalapeno Bread (Abm) - cooking recipe

Ingredients

2 1/2 teaspoons bread machine yeast or 2 1/2 teaspoons fast rising yeast
3 cups bread flour
2 tablespoons poppy seeds (plus 1 tsp for topping, if desired)
2 tablespoons sesame seeds (plus 1 tsp for topping, if desired)
2 tablespoons old-fashioned oatmeal (large flake, plus 1 tsp for topping, if desired)
2 tablespoons sunflower seeds (plus 1 tsp for topping, if desired)
3/4 teaspoon salt
1 tablespoon sugar
1 tablespoon oil
10 ounces warm water
1 cup cheddar cheese, sharp, cubed or 1 cup cheddar cheese, sharp, shredded
1 (13 ounce) jar jalapeno peppers, drained (use 1/2 to 1 full jar, based on your heat preference)
2 tablespoons cheddar cheese, sharp, shredded

Preparation

Place yeast, flour, seeds, oatmeal, salt, sugar, oil, and water in bread machine according to manufacturer's directions.
When cycle is complete, remove dough, and knread 1 cup cheese and jalapenos (well drained and dried) into dough. I make the process easier by taking chunks of the dough and placing them into a bowl, a couple at a time, topping with cheese and jalapenos, and repeating until all dough, cheese, and jalapenos are gone - and then gently kneading.
Form into a loaf, and place into a lined 9x5 bread pan (I line mine with parchment paper.) Alternatively, you could grease and flour the pan - just be aware that the cheese can stick really well, so it's best to line the pan! Top with shredded cheddar and additional grains/oatmeal.
Allow loaf to rise until doubled, approximately 45 minutes. Set oven to 375\u00b0F When loaf is doubled, bake for 35-45 minutes, until browned and until the loaf sounds hollow when you knock on the bottom of it.