Jalapeno Cheddar Loaf (Printable Version)
# What You'll Need:
→ Dry Stuff
01 -
1/4 cup white sugar
02 -
1 teaspoon salt
03 -
1 tablespoon baking powder
04 -
3 cups plain flour
→ Cheese & Jalapeños
05 -
1 to 2 fresh jalapeños, diced and seeds removed
06 -
1 cup shredded sharp cheddar
→ Wet Stuff
07 -
1/4 cup melted unsalted butter
08 -
1 bottle (12 oz) lager or pale ale
→ Optional Toppers
09 -
More cheddar, grated
10 -
Jalapeño slices
# How to Make It:
01 -
Crank the oven up to 190°C or 375°F. You want it hot before anything goes in.
02 -
Butter a loaf pan or slap in some parchment paper. Scoop in your batter and smooth it out.
03 -
Top with extra grated cheddar and lay out some jalapeño slices if you're into that added kick.
04 -
Grab a separate bowl and swirl beer with melted butter until they're blended. That's it.
05 -
In a big bowl, toss together flour, baking powder, salt, and sugar. Mix 'em around so it's all even.
06 -
Drop in your cheddar and jalapeños. Fold everything together so every scoop has some cheesy, peppery goodness.
07 -
Pour the wet mix into your dry and stir it just until no flour shows. Don't worry if it's a bit lumpy.
08 -
Stick the pan in your preheated oven. Leave it 45–55 minutes, until the top turns golden and a toothpick comes out clean.
09 -
Once it's done, let it chill in the pan for 10 minutes. Then pop it onto a rack and cool a bit more before cutting.
10 -
Cut yourself a warm slice. Slap on some butter, or dip if you like. Goes awesome with chili, stews, or soup.
# Additional Tips:
01 -
Play with jalapeño amounts if you like things milder or spicier.
02 -
If you mix too much, you'll get a tough loaf. Just stir till combined.
03 -
It really tastes best fresh and warm out of the oven.