12 August, 2020
Cheddar Jalapeno Beer Bread
Ages ago, I made a recipe on here for beer bread. In the four years since, I’ve acquired a taste for the beverage itself, and despite the fact that this recipe is one of the easiest ones in the history of baking bread, I haven’t really made it very often. Necessity dictated that I needed to save this week’s sourdough starter discard for a proper loaf of sourdough, so I had to find something else to make. Now, here we are.
If you like cheddar jalapeno bagels, you’ll almost certainly like this loaf. It’s crumbly, so it’s not a great toasting bread, but it’s delicious on its own or with a bowl of chili (which you should know this blog has about 8,000 recipes for). Make, bake, and enjoy!
3 cups Flour, sifted
3 tsp Baking powder
2 1/2 tsp Salt
1 tsp Garlic powder
1/2 tsp Paprika
1/2 cup Shredded cheddar cheese
~ 1/4 cup Fresh jalapenos, sliced (2-3 big peppers or 4 little ones)
12 oz Beer (I recommend a hoppy IPA)
1/2 cup butter, melted and divided
Preheat the oven to 375 degrees F and line a bread pan with parchment paper.
Sift your dry ingredients into a large bowl. Add the cheese and peppers (reserve some of both for sprinkling on top), followed by the beer and three-quarters of the melted butter. Mix everything together until just combined and pour the batter into the pan. Sprinkle a little bit of the cheese across the top and about a tablespoon or two of the peppers before covering the top of the bread in the remaining melted butter.
Bake in the middle of the oven for about 60 minutes. Toothpick test for doneness, and let it cool on a wire rack or on the counter for at least 15 minutes before enjoying.