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Wednesday, January 6, 2010

Beer Jalapeno Cheese Bread



Beer.  Jalapeno. Cheese.  Bread.   Put it all together and you get Beer Jalapeno Cheese Bread.  It is very
easy to make and flavorful.  It gets better after it sits a day or son like all other savory breads.
It goes great with anything or just by itself.  

Beer Jalapeno Cheese Bread





The Players!



Finely chop 1/2 cup of onion



Tip:  Use rubber gloves to handle the hot peppers!



Finely chop jalapeno pepper.

Chop Garlic,  I used my cool garlic press.  P.S.  I hate chopping garlic.  It makes my hands stink!


Heat 1 tablespoon olive oil in small skillet and cook onion and pepper until brown.


Meantime, in a large bowl add flour, sugar, baking powder and salt.  Mix with a whisk.


When onion and peppers are brown add in the freshly ground pepper and garlic.  Cook for 1 more minute and remove from the heat.   Set aside.



Grate 1 cup of Monterey Jack cheese.



Make a well in the flour and add the onion and pepper mixture, cheese



Now add the beer.



Stirring until moist.



Spoon batter into a 9x5 inch loaf pan coated generously with cooking spray.  Drizzle 1 tablespoon of melted butter over batter.  Bake at 375 degrees for 35 minutes.  Then drizzle the remaining 1 tablespoon of butter over the batter.  Bake an additional 25 minutes or until a deep golden brown and a wooden pick inserted into the center comes out clean.  Cool in pan for 5 minutes on a wire rack: remove from pan.  Cool completely on wire rack.







Happy Eating!




My cool tool,  it leaves the paper from the clove and squirts out the chopped garlic!



 I bought this in Amsterdam as they do not have jarred chopped garlic.  So you have to chop your own.
I do not like chopping garlic so I bought this fun thing.  Just thought I would share my fun toy with you.




The recipe:


Beer – Jalapeno –Cheese Bread


1 tablespoon olive oil
½ cup finely chopped sweet onion
1 Jalapeno pepper or pickled jalapeno pepper (about 1 tablespoon), seeded and finely chopped
¼ teaspoon freshly ground pepper
1 garlic glove, minced
3 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup Monterey Jack cheese, grated
1 (12-ounce) larger style beer
Cooking spray
2 tablespoons melted butter, divided

Preheat oven to 375 degrees.

Heat olive oil in small skillet over medium-low heat.  Add onion and jalapeno pepper to skillet and cook until onion is browned.  Now add in fresh ground pepper and chopped garlic, stir for one minutes.  Remove from heat.

In a large mixing bowl add in the flour, sugar, baking powder and salt.  Mix with a whisk to incorporate dry ingredients.   Make a well in center of flour mixture.  Add onion-pepper mixture, cheese and beer.  Stir until just moist.

Spray a 9x5 loaf pan generously.  Spoon the batter into the loaf pan.  Drizzle 1 tablespoon of melted butter over batter.   Bake at 375 degrees for 35 minutes.
Drizzle remaining 1 tablespoon of butter over batter.  Bake for additional 25 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.  Cool in pan for 5 minutes on a wire rack: remove from pan.  Cool completely on wire rack.

Happy Eating!

Adapted from Cooking Light recipe




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