Narragansett Lager Jalapeño Cheddar Cheese Bread
By Gansett Girl Amanda Making bread with beer, a combination that makes any carbohydrate hungry person happy. While I am fond of bread; beer is what makes the world go round. This recipe will give you fresh bread in about an hour. I think it goes perfectly with a big bowl of hearty chili, for sandwiches or with more beer!
Ingredients
3 Cups of All Purpose Flour 1 Tablespoon of Baking Powder 1 Tablespoon of Sugar 1 Teaspoon of Salt 2 Jalapenos, Finely Diced 1 ½ cup of shredded sharp cheddar cheese 1 Tallboy of the Lager Variety
- Note, 12 ounces of the Tallboy go into the bread, please drink the other 4 ounces of beer; I am not an advocate of beer abuse.
Method of Preparation
Heat oven to 375 degrees Fahrenheit. Mix the flour, baking powder, sugar and salt into a mixing bowl. Then put the diced jalapeños and shredded cheese into the flour mixture. Pour 12 ounces of beer into the mixing bowl. Stir slowly with a wooden spoon until the dough begins to firm up. Spread the dough into a greased 8 inch bread pan. Place into the oven and bake for 45 minutes or until golden brown. Remove from oven and cool on a wire rack for about 10 minutes. Remove bread from pan and continue the cooling process.
