-
1
Add yeast, 1 teaspoon sugar and 1/2 cup warm water in a measuring cup or a small bowl, and mix well.
-
2
Allow the mixture stand until foamy, 8 to 10 minutes.
-
3
In a large bowl with an electric mixer, add flour, salt, oil, yeast mixture, and remaining warm water, beat at low speed until a soft dough forms.
-
4
Increase speed to medium-high and beat another 3 minutes more.
-
5
Stir in jalapeno, 1 1/2 cups cheddar, and 1/2 cup parmesan until just incorporated
-
6
Scrape dough down side of bowl into center, then sprinkle with a little bit flour.
-
7
Cover bowl with a clean kitchen towel or a plastic wrap.
-
8
Let dough rise in a warm place until doubled in size, 40 to 60 minutes.
-
9
(Alternatively, put bowl in refrigerator overnight.)
-
10
Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
-
11
Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.
-
12
Put dough, seam side down, in an oiled 9- by 5-inch loaf pan.
-
13
Cover pan with same clean kitchen towel or plastic wrap and allow dough to rise in a warm place until dough completely fills pan and rises above it slightly, about 1 to 1 1/2 hours.
-
14
Arrange oven rack in middle position and preheat oven to 400F.
-
15
Brush loaf with egg, then sprinkle remaining 2 tablespoons cheddar and remaining 4 tablespoons of parmesan down center of loaf.
-
16
Bake until bread is golden and sounds hollow when tapped on bottom, about 60 minutes.
-
17
Use a knife to run around edge of pan to loosen loaf, then remove from pan to test for doneness.
-
18
Bring bread back (not in pan) into oven and turn on its side, then bake for another 10 minutes more to crisp crust.
-
19
Remove from the oven and let cool completely on a wire rack, 1 1/2 to 2 hours.
-
20
Slice and serve.
