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Jalapeño Beer Bread

Yazzy
Print Recipe
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Fusion
Servings 10 servings

Ingredients
  

  • 8 tbsp butter melted, plus more for greasing the loaf pan
  • 2 3/4 cups self-rising flour do not pack the flour when you measure it. Packing it might result in dry bread.
  • 1 - 2 tbsp granulated sugar
  • 1/3 cup shredded sharp cheddar cheese slighly heaping 1/3 cup
  • 1/3 cup shredded Jalapeño Pepper Jack cheese slighly heaping 1/3 cup
  • 1-12oz. can lager beer at room temperature
  • 1/2 to 1 cup pickled Jalapeños coarsely chopped

Instructions
 

  • Preheat the oven to 375 degrees F. Grease a 8" x 4" x 2 1/2" loaf pan with butter.
  • Combine the shredded cheeses. Measure 1/2 cup of the mixed shredded cheese and, using a fork, whisk it with the flour and sugar.
  • In another bowl, pour the beer. Add half of the melted butter to the beer and whisk together. 
  • Pour the beer mixture into the flour and cheese. Fold just enough to combine. Do not overmix. There might be some lumps and that's okay. Transfer batter to the greased loaf pan and level the top of the batter with a spatula. Pour the remaining butter on top of the batter and top with the remaining shredded cheese and the chopped .Jalapeños. The batter will be thick. Place the loaf pan on a baking sheet (the batter might overflow while baking). Bake until golden brown, 1 hour and 10 minutes or until a toothpick inserted in the center of the bread comes out clean.
  • Cool down for 20 minutes before slicing. Unmold and enjoy warm. The Jalapeño Beer Bread is very nice on its own or with some butter lighly spread.