Jalapeno-Cheddar Beer Bread

1h 40 min

This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.

Yield: 1 loaf



stick (8 tbsp) unsalted butter, melted
2 ¾
cups self-rising flour, sifted (see Cook's Note)
tbsp sugar
cup shredded Cheddar
1 12-oz
can or bottle lager, pilsner or IPA-style beer, at room temperature
cup sliced pickled jalapenos



Cook’s NoteWhen measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Step 1

Preheat the oven to 375°F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.

Step 2

Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.

Step 3

Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).

Step 4

Pour the beer-butter mixture into the flour mixture and fold until just combined (it’s ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190°F, 1 hour to 1 hour 5 minutes.

Step 5

Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

Rate Recipe

Be the first to rate Jalapeno-Cheddar Beer Bread