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.