Thursday, March 7, 2013

Cheesy Jalapeño Beer Bread

Oh boy, this bread was something else. Straight out of the oven, steaming hot but crusty and crunchy on top. It was the perfect side to a bowl of chili. To be honest, it's the perfect side to anything comfort food-like. It was spicy, and you could taste a slight hint of the beer. And the cheese...well, it wouldn't be what it is without the cheese. I used spelt flour, but you can probably use any flour you like. If you're being really naughty, white all purpose flour would work great. This bread is so, so easy to make, it's ridiculous. I adapted this Honey Beer Bread from Give Me Some Oven, and I can honestly say, I will be making this again and again. If you are gluten-free, you could attempt this recipe using gluten free beer and all purpose gluten free flour, thought I'm not sure of the results--worth trying!


3 cups of spelt flour
1 tbsp baking powder
1 tsp salt
2 tbsp honey
1 bottle of good beer (good, people, no coors or bud light)
4 tbsp melted butter
1 jalapeño, diced
1 cup shredded cheese

Pre-heat oven to 350 degrees. In a bowl mix together flour, baking soda, and salt. Mix in room temp beer and honey and mix until just combined, you don't want to over mix.  Fold in jalapenos and cheese. Pour half of the melted butter into the bottom of a loaf pan and pour batter on top. Top with remaining melted butter and another (hefty if you're like me) sprinkle of cheese on top. Bake for 50-60 minutes.

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