Beer goes great with this bread!
With so many jalapeño plants in the garden, we have to find many interesting recipes to use them up in. This is a SonFlower Farms (the name of our little 2 acre farm) favourite! It is super easy to make this bread. We don't really use it for sandwiches but I can see it would be good that way too. We just slather butter on it and eat it as is, especially when it's hot from the oven.
1 hr 5 mins
15 mins
50 mins
10 Slices
Use excellent quality bacon and cheddar. Look for younger jalapeno peppers that are smooth and green all over with no striations or blemishes. These young green peppers are less stressed and more mild. Use any non light beer. Stay away from the flavored micro brews unless the flavor complements the bread. Do not over mix the dough. The bread loaf is done when set and lightly browned. You can use the toothpick test on this bread but it may come out with a little cheese on it and still be done. Remove the cooked bread from the pan as soon as possible and let it cool for 15-20 minutes. Store leftovers in a storage bag or airtight container in the fridge for up to 3 days. To freeze wrap in plastic wrap, then aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
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