Ingredients

• 3/4  cup milk
• 2  tablespoons olive oil or cooking oil
• 3  cups bread flour
• 2  teaspoons sugar
• 1  small fresh jalapeno pepper, seeded and finely chopped*
• 3/4  teaspoon salt
• 1  teaspoon active dry yeast or bread machine yeast
• 1/2  cup finely shredded cheddar cheese

Directions

1. Add all of the ingredients except the cheddar cheese to a 1-1/2- or 2-pound bread machine according to manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

2. Grease large baking sheets. Divide dough into thirds. On a lightly floured surface, pat or roll each portion of dough into an even round about 7 inches in diameter. Transfer rounds to the prepared baking sheets. Using your fingertips, poke the dough all over to dimple the surface. Cover loosely; let rise in a warm place 30 minutes.

3. Sprinkle cheddar cheese evenly over rounds. Bake in a 400 degree F oven for about 20 minutes or until edges are golden brown. Serve warm or cool, cut into wedges. Store leftovers in the freezer. Makes 12 servings.

*Note: Protect your hands when working with hot peppers by wearing plastic or rubber gloves, or working with plastic bags on your hands. If your bare hands touch the peppers, wash your hands and under your nails thoroughly with soap and water. Avoid rubbing your mouth, nose, eyes, or ears when working with hot peppers.