Jalapeño Cheddar Beer Bread
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 264, total fat 12 G., saturated fats 8 G., proteins 6 G., carbohydrates 30 G., fiber 1 G., cholesterol 33 mg, sodium 468 mg, sugar 3 G.
Calories 264, total fat 12 G., saturated fats 8 G., proteins 6 G., carbohydrates 30 G., fiber 1 G., cholesterol 33 mg, sodium 468 mg, sugar 3 G.
This delicious and aromatic bread, filled with cheese and topped with zesty jalapeño rings, is made with just a few ingredients and is a success for anyone, even first-time bakers. The best part is that it's yeast-free, so you don't have to wait for the dough to rise. Knead it with beer and self-rising flour, adding a little sugar and plenty of grated cheese. Top the dough with cheddar and pickled jalapeños, which develop a delicious crust while baking. Beer bread is a great lunch substitute for regular bread, or you can take it with you as a snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, melted
- 2 and 3/4 cups self-raising flour, sifted
- 2 tablespoons of sugar
- 3/4 cup grated cheddar
- 1 bottle or can (0.33 l) of beer (lager, pilsner or IPA) at room temperature
- 1 cup pickled jalapeño rings
We recommend
Recipes with similar ingredients: self-raising flour, light beer, cheddar cheese, jalapeno pepper
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Grease a 20x10x6 cm loaf pan with melted butter.
- In a large bowl, combine the flour, sugar, and 1/2 cup of cheddar. Pour the beer into a medium bowl. Add half of the remaining butter and whisk until foamy.
- Pour the beer and butter mixture into the flour mixture and stir (it's okay if some lumps remain). The dough will be relatively thick and coarse. Transfer it to the prepared loaf pan and spread it into an even layer. Pour the remaining butter over the dough and top with the remaining 1/4 cup of cheddar and the jalapeño slices.
- Bake until golden brown and a thermometer inserted into the center registers 185°F (88°C), 1 hour to 1 hour 5 minutes.
- Let cool in the pan on a wire rack for 15 minutes. Then remove the bread from the pan and enjoy warm or at room temperature.
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