While cleaning out one of my desk drawers, I came across a stack of recipes cut out from newspapers (remember those?!) and magazines. During one of these tidying-up sessions, I noticed this recipe for jalapeño-cheddar-beer bread. Having hung on to the recipe for so long, I felt obligated to finally make it!
This bread has a hearty texture, flavorful bits of melty cheese and a hint of heat from the chile peppers. The beer adds a nice tang, and helps it rise from the chemical reaction with the baking soda. My choice of beer for this was a pale ale. Budweiser or something similar works too. A dark or bitter beer might overpower the other flavors. I used an aged white cheddar cheese, but a jalapeño jack, or perhaps some good Swiss cheese would be just as tasty.
If you don’t eat dairy cheese, just leave it out or use a vegan one.
This recipe is great as it is, but I will experiment using some fresh herbs, perhaps some chopped nuts and bits of colorful vegetables. I will let you know what I come up with! Be sure to give this a try! While the bread is baking, you could simmer a pot of soup!
Here is what to do:
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup old-fashioned oats or 1/3 cup medium-grind cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 cup finely cubed, not grated, cheddar cheese (sharp or extra sharp works well)
- 1 1/2 cups (12 oz) of beer
- 1 or 2 finely minced jalapeños, remove seeds if you don’t like it spicy
Preheat the oven to 400°.
Spray a 9×5 loaf pan or two small ones with cooking spray.
In a large bowl, mix together the flours, oats or cornmeal, sugar, baking powder, baking soda, salt, cumin, cheese and jalapeño pepper.
Add the beer all at once.
It most likely will foam. Wait a moment and let it settle.
With a spatula or big spoon, blend the beer into the flour mixture.
Don’t overmix!
Pour batter into a greased loaf pan and smooth out the top.
Bake for about 30 to 40 minutes for the small loaves.
The large loaf will take around 45 to 50 minutes.
The bread is ready when a toothpick inserted into the center of the loaf comes out clean.
Cool in pan for a few minutes and the turn it out onto a rack.
It tastes best if it is warm!
in cahoots with muddy boots 
Tasty quick breads are really great to have in your arsenal. Plus, plus on cubing the cheese instead of grating! Thanks and yum.
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Hi Missy! Yes, quick-breads are great! I will be making your biscuits soon! Those sound good too!
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Excellent. Lonny finished the last two for breakfast this morning.
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Gosh, I miss bread and that looks so good.
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Hi Marlene! I gave some away! Baked another loaf for tonight though! We’re having some friends over for dinner! I also avoid bread at this point, but sometimes nothing else will do! 😬
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Boy don’t I know it. Bread is one of my favorite things. I’ll probably have some next week at the retreat. I’ll be a month recovering from it. 😦
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Good! Enjoy every bite Marlene! 😊
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I’ll end up paying for it but I will enjoy every bite. It’s surly a miserable day. Need more coffee.
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Coffee yes! And the sun came out! 😎
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One of the best cheese breads ever. One to live for!
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