Golden beer bread

April 22, 2013 

Golden beer bread

Prep time: 20 minutes

Cook time: 1 hour, 10 minutes

Makes 1 loaf, 12 slices

Dorothy Hurd of Sacramento was looking for a beer bread recipe.

We received a wide variety of bread recipes that call for beer as an ingredient. Elaine Snell of Fair Oaks shares this recipe, which contains jalapeño and pepper jack cheese, giving this bread a little kick.


¼ cup diced onion

¼ cup diced jalapeño pepper (wear gloves)

1 tablespoon olive oil

1 tablespoon minced garlic

3 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

2 teaspoons baking powder

¼ teaspoon black pepper

1 (12-ounce) bottle Mexican beer, such as Dos Equis amber

1 cup shredded pepper jack cheese

2 tablespoons unsalted butter, melted, divided use


Preheat oven to 375 degrees. Coat a 9-by-5-inch loaf pan with nonstick spray.

Sauté onion and jalapeño in olive oil in a skillet over medium heat until softened, about 5 minutes. Add garlic and cook 1 minute; set aside.

Whisk together flour, sugar, salt, baking powder and pepper in a large bowl, then form a well in the center. Add sautéed vegetables, beer and cheese to well. Stir until combined (batter will be thick).

Transfer dough to prepared pan, smooth top with a spatula. Brush 1 tablespoon of the butter over dough and bake for 35 minutes. Brush loaf top with remaining butter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes more.

Cool bread in pan for 5 minutes. Transfer loaf to a wire rack to cool completely, 1 to 2 hours.

Per slice: 203 calories; 5 grams protein; 28 grams carbohydrates; 6 grams fat (3 saturated, 2 monounsaturated, 1 polyunsaturated); 13 milligrams cholesterol; 350 milligrams sodium; 1 gram fiber; 28 percent calories from fat.

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