In a mixing bowl, combine 1 cup of warm water (110°F) with 1 tablespoon of granulated sugar. Sprinkle 2 teaspoons of active dry yeast on top and let it sit for 5-10 minutes until it becomes frothy and bubbly.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center of the flour mixture.

Pour the frothy yeast mixture and 2 tablespoons of olive oil into the well of the flour. Add in 1 cup of finely chopped fresh jalapenos. Mix until a shaggy dough forms.

Transfer the shaggy dough onto a floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic.

Place the kneaded dough in an oiled bowl, cover with a towel, and let it rise until it doubles in size, about 1 hour.

Punch down the dough gently and shape it into a loaf. Place in a greased 9x5-inch loaf pan and let it rise again until it doubles in size, approximately 1 hour.

Preheat your oven to 375°F (190°C) about 15 minutes before the second rise is complete.

Once the dough has risen, bake for 35-40 minutes until golden brown and the internal temperature reaches 190°F-200°F.

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