This is a great tasting loaf of bread.. Make this as spicy as you like by decreasing or increasing the amount of jalapeno peppers. This bread turns out moist and pliable, and is great on it's own or when used for a sandwich.
1 cup evaporated milk at room temperature
1/2 cup water
1/4 cup melted bacon drippings
1 tablespoon sugar
1 tablespoon cooking molasses or corn syrup
1 (8 gram) envelope dry active yeast
2 ounces shredded sharp cheddar cheese
2 jalapeno peppers, chopped
1 1/4 cups rice flour
1/2 cup millet flour
1/2 cup quinoa flour
1/2 cup potato starch
1/2 cup tapioca flour
1 tablespoon xanthan gum
2 teaspoons salt
Fit a stand mixer with the paddle attachment.
Place the milk, bacon drippings, water, sugar, molasses or corn syrup, eggs and yeast in the bowl of a stand mixer and mix on low speed for a few seconds until well blended.
Add remaining ingredients and mix for 5 minutes on medium speed. (This should have the consistency of a very thick muffin batter.)
Coat a Pyrex loaf pan with hardened bacon drippings, pour the batter into the loaf pan using a sturdy spatula and place in a warm draft free place and allow rising for 60 minutes.
Place in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 40 to 45 minutes, until loaf is a nice golden brown.
Allow to cool and remove from pan.Slice and serve.