Cheesy Beer Bread

Posted by francis keyser Friday, June 3, 2011
Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 45-50 min.
Difficulty: 1

This recipe was adapted from a recipe in Cook’s Country Magazine and makes one 9 inch loaf. We changed it up just a little to suit our personal tastes so feel free to experiment with beers and cheeses until you find one that you love!  I do suggest avoiding mild to dark beers as the flavor is so strong it is all you will taste.  Enjoy!

Ingredients:
1 cup chipotle cheddar (shredded or 1 cup sharp cheddar and 2 diced jalpenos)
1 cup chipotle cheddar (cut into 1/4 cubes or 1 cup sharp cheddar)
1 (12 oz) bottle light-bodied beer (MGD and Corona work great) 
3 cups unbleached all-purpose flour 
3 tbsp sugar 
4 tsp baking powder 
4 tbsp unsalted sweet European butter (melted) 
1-2 jalapenos (seeded, diced)
1 1/2 tsp salt 
1/2 tsp fresh crack pepper 

Preheat oven to 375 degrees and grease a 9 by 5 inch loaf pan. 

In a large mixing bowl combine the cheeses (and jalapeno if using,) flour, sugar, baking powder, salt and pepper. Fold in the beer and mix until well combined. Pour the batter into the prepared loaf pan, spreading evenly to the corners. Drizzle butter evenly over the top of the batter and place pan on the middle baking rack.   Bake 45-50 minutes or until golden brown and a toothpick comes out clean when inserted into the middle of the bread loaf.

Remove loaf from oven and let cool for 5 minutes.  Once cooled turn it out on to a baking rack and cool completly (we like to eat it when it is a little warm.)  Slice and enjoy!

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