Easy Baking: Jalapeño-Cheese Beer Bread

As I recently alluded to in a previous post, I have been working on perfecting my very first bread. Fortunately, I have been able to test drive the same “base recipe with a few tweaks (and a few times) and I have arrived at something that is absolutely DELICIOUS, Jalapeño-Cheese Budlight Beer Bread.

Although some of you may think it is odd to go with Budlight… I married a HUGE Budlight fan. Yes, weird I know. It is particularly odd when there are so many options of beer these days… but he is a simple man and he loves himself an ice cold Budlight, any day & any time. And since we are always stocked here at our house…it made it easy to jump into testing this recipe.

AND NOT ONLY did I include Budlight, but I included two of the Hub’s other FAVORITES: Jalapeño & Cheese. Just sayin’…I think I’ve got this wife thing down!

Jalapeño-Cheese Beer Bread

3 cups self-rising flour

(FYI – self-rising flour contains baking powder & salt, hence why you don’t have to add those to the recipe)

3 Tablespoons sugar

3/4 cup cheese (I used a Colby & Monterey Jack mix, pepper jack would probably be AMAZING)

3 Tablespoons diced deli-style, tamed Jalapeño

1 12 oz. beer (Budlight preferred in this home)

3 Tablespoons water

4 Tablespoons butter, melted

  1. Preheat oven to 375*
  2. In a bowl, combine the self-rising flour, sugar, jalapeño & cheese. Mix together to combine.
  3. Then, slowly pour your beer into the mixture, stirring often. I usually do four pours at about a quarter of the beer at a time so that I can spread the wealth of the beer into the bowl. Once the full beer is poured, mix to combine evenly (but be careful to not over-mix).IMG_5722
  4. Once ALL combined, you will notice that there is a bit of flour still in the bowl. I found that when I added the water (one at a time), the dough came together well. Add water until all the flour is fully incorporated into the dough.IMG_5723
  5. Spray a loaf pan (I use a 8.5 x 4.5 pan) with non-stick spray and then plop the dough into the loaf pan. Try to gently spread the dough so that it is even in the loaf pan.
  6. Melt the butter and then proceed to pour the butter over the dough in the pan, but DO NOT MIX in with the dough. This will leave that beautiful golden crust on the top of the loaf once baked.IMG_5730
  7. Pop into the oven for 45 minutes. When the bread is ready, it will be golden, and a bit crisp/firm.
  8. Allow the bread to COOL before cutting (or it will crumble).IMG_5871

To me, this is a “flexible” recipe. You can add / change whatever you like, but I do caution that you add water to make sure the dough is not dry which will lead it being crumbly once it is baked. I also just totally talked myself into using pepper jack when I mentioned it above…..

The BASE recipe before adding “goodies” is:

3 cups self-rising flour

3 Tablespoons sugar

1 12 oz. beer (Budlight preferred in this home)

4 Tablespoons butter, melted

(THANKS to Tracy who writes one of my very favorite food blogs!)

You can add whatever you’d like from there!

Let me know if you try it & if especially if you mix it up!

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