Stand mixer Sunday: Cheesy jalapeno loaf

What is a girl to do with a bushel of jalapenos? Make bread, of course. Out of all the plants I've tended this year, my jalapenos have done the best. I have more than I know what to do with, really, so this recipe is a great way to put these together.

1 teaspoon yeast

1 Tablespoon warm water

1 and 3/4 cups warm water

4 cups all-purpose flour

1 1/2 teaspoons salt

1/4 cup olive oil

3 finely diced jalapeno peppers

1 1/2 cups shredded Monterrey jack cheese, plus 1 Tablespoon

1/2 cup Romano cheese, plus 1 Tablespoon

Mix the warm water and yeast and set aside until foamy, about five minutes. Mix that with the flour, water, salt, olive oil and the first half of the cheeses. Mix on low with the flat paddle until a dough forms, then crank it up to medium for three minutes. Go back to the slow setting and add the jalapenos until incorporated.

Next, place in a greased bowl in a warm place for two hours or until doubled. Or, allow to rise in the fridge for eight to 10 hours, as I did. Turn the risen dough on a floured surface and form into a loaf, then place in a greased loaf pan to rise for another hour, or until roughly doubled.

Preheat the oven to 400 degrees and put the remaining cheese on top. Cook for 45 minutes. Take the loaf out of the pan and then put it back in the oven for 10 minutes or until a nice crust forms.