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1
In a small bowl, stir yeast, sugar, and warm water.
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2
Let stand for 5 minutes until foamy.
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3
Meanwhile, in a large bowl, combine 8 cups flour, cheddar cheese, jalapeno pepper, salt and Tabasco.
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4
In a small saucepan over low heat, warm the milk until it is 120F to 130F.
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5
Stir milk into flour mixture.
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6
In a small bowl, lightly beat eggs.
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7
Set aside 1 tablespoon of the beaten egg to brush on dough later.
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8
Add remaining eggs to flour mixture; stir until it makes a soft dough.
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9
On a lightly floured surface, knead the dough 5 minutes or until smooth and elastic, kneading in the remaining 3/4 cup flour.
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10
Shape the dough into a ball and place in a large, greased bowl, turning dough over to grease the top.
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11
Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
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12
Grease two large cookie sheets.
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13
Punch down dough and divide it in half.
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14
Shape each half of dough into a ball and palce the balls on the cookie sheets.
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15
Cover with towels and let rise in a warm place until doubledd, about 1 1/2 hours.
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16
Preheat the oven to 375F.
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17
Brush the loaves with the reserved beaten egg.
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18
Bake loaves about 45 minutes or until they sound hollow when lightly tapped.
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19
Remove to wire racks to cool.
