Cheddar Jalapeno French Bread

This recipe was an adaption from the French Bread Rolls I made last week.  I wanted to make an interesting bread to use to sop up the sauce in my Gumbo I was serving.  I also wanted it to have a kick to it.  I have never put any non-traditional ingredients in bread but this seemed like a good idea.

It worked quite well and looked really cool.  The key is to put the jalapenos and cheese shortly after you start combining the flour to the wet ingredients.  If the dough is too formed, I do not think the peppers and cheese will not mix in real well.

Recipe
Cheddar Jalapeno French Bread:

In a large bowl, stir together 1 1/2 cups of warm water, 1 tbsp yeast, and 2 tbsp sugar. Let stand until creamy, about 10 minutes.
In your mixing bowl, add to the yeast mixture, 2 tbsp vegetable oil, 1 tbsp salt, and 2 cups of flour.  Add 2 roughly chopped jalapenos and 1 cup of cheddar cheese.  Run the mixer with the bread attachment on low.  Stir in 2 more cups of flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead into a ball. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 1/2 hours.
Deflate the dough, and turn it out onto a lightly floured surface. Form into a round loaf.  Place on lightly greased baking sheet and cover with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees.
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.