In a mixing bowl, stir together the yeast and water. Wait a few minutes, then stir in the melted butter, egg, buttermilk, sugar, and salt.
Add to the mixing bowl the bread flour and semolina flour and stir until well combined. If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
Place the dough on a floured surface and knead for 5 to 10 minutes or until the dough is smooth. Alternatively, if you're using a stand mixer, blend with the dough hook until it's kneaded.
Lightly grease a bowl with oil or butter. Form the kneaded dough into a ball and place into the bowl. Cover and let rise in a warm place until doubled in size—about an hour.
LIghtly grease a 9x5 loaf pan. After the dough has risen, place the dough on a floured surface, and slowly knead into the dough the jalapeños and cheese, a little bit at a time. When the jalapeños and cheese are incorporated into the dough, place the dough into the loaf pan. You can also sprinkle semolina in the bread pan for additional friction.
Cover the pan and let the dough rise until doubled in size (it should be at the top or a bit over the top of the pan)—about 1 hour. Preheat the oven to 350 °F. Bake the bread for 40-45 minutes on a center rack (when you thump the top and it sounds hollow, the bread is done).
You can use all-purpose flour in place of both the bread flour and semolina flour if you don't have those on hand.
Jalapeño cheese bread | www.homesicktexan.com