Jalapeno-Cheddar Beer Bread
This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.
Prep time:
Cook time:
Yield: 1 loaf
Serving size: 5
Calories per serving: 400
Ingredients:
Cook time:
Yield: 1 loaf
Serving size: 5
Calories per serving: 400
1 stick (8 tablespoons) unsalted butter, melted
2 3/4 cups self-rising flour, sifted (see cook's note)
2 tablespoons sugar
3/4 cup shredded cheddar
1-12 ounces can or bottle lager, pilsner or ipa-style beer, at room temperature
1 cup sliced pickled jalapenos
Directions:
Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.
Source: foodnetwork.com
Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
