**Note:** If you jalapeños are fairly mild, increase amount used by about 1/4 cup. Fresh Jalapeños are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.
In a very large bowl combine 7 cups of the flour, the cheese, jalapeño peppers, 7 tablespoons of the sugar and the salt; mix well.
In a separate bowl combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast granules are thoroughly dissolved. Add the lard or oil to the liquid mixture, stirring until lard is melted. Then add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated. Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking. Place in a large greased bowl and then invert dough so top is greased; cover with dry towel and let sand in a warm place (90 degrees to 100 degrees) until double in size, about 1 hour (if dough hasn't doubled in size after 1 hour, place in slightly warmer place). Punch down dough.
To make the bread: Divide dough into 3 equal portions. form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface; pop any large air bubbles by pinching them. Place in 3 greased 8 1/2x4 1/2-inch loaf plans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour. Bake at 325 degrees until dark brown and done (see Lagniappe), about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out. after about 5 to 10 minutes. Let cool about 1 hour before slicing.
**To make rolls**Pinch off dough and roll into 1 1/2-inch balls until very smooth. Place in a greased 13 x 9-inch backing pan with rolls snugly touching each other and the sides of the pan. Cover and let rise again until doubled in size, about 45 minutes to 1 hour. Bake as directed above.
**Lagniappe** To test doneness, carefully remove one loaf or roll from pan; bottom should be evenly dark golden brown, and when bottom and sides are gently squeezed they should spring back into place. In high-humidity areas, store in paper bags or bread box (instead of airtight containers) so the bread can breathe.
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