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1
In a large bowl, dissolve yeast and sugar in 2 cups warm water; let stand for 5 minutes. Add olive oil and salt.
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2
With an electric mixer, gradually beat in 3 cups flour, beating until smooth.
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3
Beat in cheddar cheese and 1 cup Monterey Jack cheese with peppers. Gradually beat in enough remaining flour to make a soft dough.
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4
Turn dough out onto a lightly floured surface and knead dough for 5 minutes, or until smooth and elastic.
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5
Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85*), free from drafts, for 45 minutes, or until doubled in size.
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6
Lightly grease 2 (9x5-inch) loaf pans; set aside.
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7
Divide dough into 2 equal portions. Shape into 10-inch loaves and place in prepared pans.
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8
Cover and let rise in a warm place, free from drafts, for 45 minutes, or until doubled in size.
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9
Preheat oven to 350*.
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10
Gently brush each loaf with egg white and sprinkle well with remaining 2 tablespoons Monterey Jack cheese with peppers.
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11
Bake for 25 minutes, or until golden brown.
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12
Let cool in pans for 10 minutes. Remove from pans and place on wire racks.
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13
Let cool for 30 minutes before slicing.
