Beer goes great with this bread!

Jalapeno Cheddar Beer Bread

Contributed by : Jane Berthiaume
jane-berthiaume-20220708215352
Canadian Recipes : Bread Recipes

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.

Total Time

1 hr 5 mins

Prepare Time

15 mins

Cook Time

50 mins

Recipe Servings

10 Slices

Ingredients of
Jalapeno Cheddar Beer Bread

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 2 tablespoons sugar
  • 6 slices crispy cooked bacon coarsely chopped
  • 3 tablespoons jalapeno pepper finely minced
  • 2 1/4 cups grated cheddar cheese
  • 1 beer (12 ounce) at room temperature
  • 3 tablespoons butter melted


How to Make
Jalapeno Cheddar Beer Bread

  1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.
  2. In large bowl mix flour, baking powder, salt, garlic powder, cumin, sugar, bacon, jalapeno pepper and cheddar cheese. 
  3. Pour beer over mixture and mix just until combined. Do not over mix. 
  4. Spoon into loaf pan. Pour melted butter over bread.
  5. Bake for 50-60 minutes or until set and lightly browned. Remove from the pan and allow to cool for at least 20 minutes before cutting into the loaf.

Notes

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.