Jalapeño Cheddar Beer Bread
Jalapeño Cheddar Beer Bread
Soups and Breads
Ingredients
- 1 cup Fustini's Jalapeño Lime balsamic
- 1/4 cup sugar
- 1 cup sliced jalapenos
- 6 tablespoons Fustini's Chipotle olive oil, plus more for pan
- 2 3/4 cups self-rising flour, sifted
- 2 tablespoons sugar
- 3/4 cup shredded cheddar cheese
- 1 12-oz lager, pilsner or IPA beer at room temperature
Directions
In a medium saucepan, combine balsamic and sugar. Bring to a near boil or until all the sugar is dissolved. Allow to cool and add sliced jalapeños. Cool and refrigerate for at least 2 hours.
- Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some olive oil. (or baking pan of choice)
Whisk together the flour, sugar, and 1/2 cup Cheddar in a large bowl. Pour the beer and 1/3 cup of jalapeños into a medium bowl. Add 3 tablespoons of olive oil and whisk together (it will get foamy!).
Pour the beer mixture into the flour mixture and fold until just combined (it's okay 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 olive oil 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 degrees F, 1 hour to 1 hour 5 minutes. 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.
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