In a small bowl, combine 2 teaspoons of active dry yeast with 1 tablespoon of granulated sugar and 1 cup of warm water (110°F). Allow the mixture to rest for 5-10 minutes until frothy.

In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center.

Pour the prepared yeast mixture and 2 tablespoons of olive oil into the well. Add in 2-3 finely chopped fresh jalapenos and mix until shaggy dough forms.

Turn the shaggy dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let rise for about 1 hour or until doubled.

Gently punch down the dough. Form it into a loaf shape and place it in a greased 9x5 inch loaf pan. Cover and let rise for another hour.

Preheat the oven to 375°F (190°C). Bake the loaf for 35-40 minutes until golden brown.

Remove from the oven and cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.