1. Sprinkle the dry yeast or crumble the fresh yeast and Sugar Over 1/2 cup of the lukewarm water in a cup or smaII bowl. Leave it for 10 minutes, then stir to dissolve the yeast. Add the remaining water and oil.

2. Sift the flours together into a large mixing bowl. Set aside 2 cups of the mixture. Add the salt to the remaining mixture and make a well in center. Pour the yeast mixture into the well, add the chopped chiles, and mix briefly.

3. Gradually stir in the reserved flour, 1/2 cup at a time, until the dough loses its stickiness and can be kneaded easily. Knead the dough thoroughly on a floured surface until it is smooth and elastic, flouring the surface Occasionally if the dough sticks to it. Transfer the dough to an oiled bowl and turn it over to oil its entire surface. Cover with a damp cloth and let it rise in a warm place for about 1-1/2 hours or until doubled in volume. Punch down the dough and let it rest, about 5 minutes, covered with a cloth. (This allows the dough to regain its elasticity.)

4. Knead the dough again on a lightly floured surface. Knead in the cheese by sprinkling it on the bread all at once and kneading until distributed.

5. Grease two 9- by 5-inch loaf pans. Divide the dough into 2 equal parts and on the floured surface roll out each part to a smooth, cylindrical loaf about 9 inches long. Put the loaves in the pans seam side down, slash the top lightly 3 times with a serrated knife, cover with a damp cloth, and let rise in a warm place for about 1 hour or until nearly doubled in volume.

6. For the egg glaze, whisk the egg and water together until slightly foamy. Brush the loaves with the egg glaze. Sprinkle lightly with cornmeal. Preheat the oven to 375F.

7. Bake the loaves for about 15 minutes or until they begin to brown. Reduce the temperature to 350F and continue baking for another 45 minutes or until the bread sounds hollow when tapped. Let the loaves cool on a rack. Serve lukewarm or at room temperature.