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Jalapeño Cheese Bread

1 loaf Bridgford Frozen Ready-Dough®, thawed
1 cup shredded Sharp Cheddar cheese
¼ - ½ cup sliced jalapeño or green chilies (use jalapeños for a spicier bread, vary the amount according to taste)

On a lightly floured board, roll dough out to a 10 x 12 inch rectangle. Evenly sprinkle 3/4 cup shredded cheese and sliced chilies over dough. Lightly press cheese and chilies into dough. Starting from short end, roll up dough jelly-roll fashion. Pinch dough to seal ends. Tuck ends under dough and form a ball. Place ball of dough on a greased sheet pan, smooth side up. Let dough rise in a warm area until doubled in size. With a sharp razor blade, gently make two slashes on the top of the dough for decoration. With a pastry brush, gently brush top of dough with an egg glaze (beaten egg). Sprinkle ¼ cup shredded cheese on top of glaze. Bake at 375° for 20-30 minutes or until golden brown and sounds hollow when gently tapped. Remove from oven and place bread on wire rack to cool. Bread slices best when cool.

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