Hoppin’ Jalapeno Cheddar Beer Bread

I love the round shape of this bread and the lovely brown color, the heat of the hot pepper, and the oozing cheese … and how quick and simple it was to make.

I really love the idea of adding the cheese in hunks to the bread instead of shredding it because then you hit spots of melted cheese in your bread if you eat it hot out of the oven. Some of the cheese slips out the side a bit while the bread is baking, too, and makes a little cheesey crust at the bottom edge of the bread too that I just loved.

Choose a beer that you like because even with the hot peppers and the cheese, the taste of the beer does shine through.  I chose a Leinenkugel Fireside Nut Brown beer for this bread. I wish they would make this beer year-round because it’s a smooth nutty brown beer that I really love the taste of. You might think this odd, but I like a nut brown ale when I want a lighter beer. I didn’t get to drink any of this beer, though, because the recipe calls for the entire bottle. Good thing it’s early in the morning or I might have had to be sad!

Hoppin’ Jalapeno Cheddar Beer Bread

Slightly adapted from The Carolina Sauce Company

• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 3 Tbs sugar
• 1 Tbs baking powder
• 1 1/2 tsp salt
• 2 Tablespoons to 1/2 cup finely chopped jalapenos or other hot pepper of your choice (I used 1/2 cup but adjust the amount according to what your taste buds can handle)
• 4 oz. sharp cheddar cheese, cut into small cubes
• 1 12-oz bottle beer
• 1 egg white, lightly beaten, for brushing on top of the bread

Directions:

1. Preheat oven to 375 degrees.
2. Combine the flour, sugar, baking powder and salt in a large bowl.
3. Stir in the cheese and chopped chiles, then pour in the beer and stir until just combined (the dough will be somewhat stiff and dry-looking).
4. Turn dough onto a very lightly floured surface and knead for several turns, then shape the bread into a nice ball shape.
5. Place on a greased baking sheet and brush the top with the beaten egg.
6. Bake at 375° F for 50 minutes to 1 hour. Test the bread for done-ness with a knife or toothpick … if it comes out clean, it’s ALMOST done. Bake for about 5 minutes longer, then take it out and enjoy! (They say to let it rest a few minutes, but I cut it right away and it was just fine.)

This recipe was shared at Katherine Martinelli’s Game Day Blog Hop, {Fusion Friday}, Weekend Potluck, Trick or Treat Tuesdays and Talent Show Tuesdays.