I’m finding and coming up with new recipes for tailgating and the holidays this year. Today, let’s try Jalapeno Cheddar Beer Bread. It’s got 4 of the of the 10 suggested essential game day nutrients: cheddar, beer, jalapenos, and carbs.
Also, I just just started making bread for the 1st time in my life a couple of months ago. I started with a used bread machine. I made a really good loaf I added Cajun seasoning to a couple of weeks ago. However, this is a recipe for the oven.
As with most of my recipes, I like a small amount of ingredients and easy prep. You’ll need:
—- 2 ¾ cup of self-rising flour
—- 1 stick of unsalted butter, melted
—- 2 tablespoons of sugar
—- ¾ of shredded cheddar cheese (I like extra sharp, but you do you.)
—- 12 ounces of a warm lager
—- 1 cup of sliced pickled jalapenos
You’ll need a loaf pan, a whisk, and a butter brush. There’ll be some whisking and about an hour of waiting for it to bake. It’ll go well with charcuterie food or for soaking up queso dip.
To make and bake:
- 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.