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.