Do we really need to say any more?
In the off-chance that we do, here are a few other words that may entice you: fast, easy, fool-proof, and…butter (lots of it!).
Packing some serious heat*, this Jalapeno Cheddar Beer Bread featuring our Off Trail Pale Ale is a real crowd pleaser. Whether you’re hosting friends for the big game or trying to wow your co-workers at a potluck, this bread is sure to excite.
*As spice tolerance varies from person to person, the amount of jalapeno used is merely a suggestion.
Ingredients:
3 cups all-purpose flour
3 tbsp. baking powder
1 tbsp. sugar
1 heaping cup lightly packed old/sharp shredded cheddar cheese
¼ cup pickled jalapeno peppers, roughly chopped
1 can (355 ml./12 oz.) Old Yale Brewing Off Trail Pale Ale
1/3 cup unsalted butter, melted, plus extra for greasing
Instructions:
Step 1:
Preheat your over to 375oF and lightly grease a 9 x 5 loaf pan with butter.
Step 2:
Sift together the flour, baking powder, salt and sugar into a large bowl.
Step 3:
Add in the cheddar and jalapenos and stir until mixed well.
Step 4:
Pour in the can of our Off Trail Pale Ale. Use a spatula or wooden spoon to stir until the contents of the bowl are incorporated together into a thick batter.
Step 5:
Transfer the batter to your greased loaf pan and level the top.
Step 6:
Pour your melted butter over the top of the loaf pan, being sure to coat the entire surface of the batter.
Step 7:
Toss in the oven and bake for 1 hour. Once fully baked (brown on top but still quite moist inside), remove from the oven and let sit in the pan for about 10 minutes.
Step 8:
Carefully remove the bread from the loaf pan and let rest for another 10-15 minutes on a cooling rack before serving.
Makes one 9 x 5 loaf of bread.
Recipe by James Seaton, Old Yale Brewing Brand Ambassador
View this and other recipes - at his blog, From James to Jamie.