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1
Prepare a heavy-duty stand mixer with a kneader blade.
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2
Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
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3
Heat milk in the microwave for about 50 seconds on HIGH.
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4
In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
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5
After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
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6
Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if dresired).
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7
After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
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8
Gather up dough and knead gently for 30 seconds.
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9
Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
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10
Punch down dough and slice into two even pieces.
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11
Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
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12
Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
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13
Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
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14
Sprinkle on grated Parmesan cheese or sesame seeds.
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15
Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.
