We occasionally run cooking with beer stories. And we occasionally run an article by a guest writer. Today we’re are doing both things . . . and adding cheese. This is my sister’s Jalapeño Cheddar Beer Bread.
by Emily Colby
3 cups self-rising flour
1 cup shredded extra sharp cheddar cheese
2 jalapeños or other hot peppers (chopped)
2 tbsp cilantro (chopped)
12 ounces of lager beer
1 egg yolk (optional)
Pre-heat your oven to 375 °F (190 °C), then gather your ingredients.
Place 3 cups of self-rising flour in a large mixing bowl. Add the chopped jalapeño and cilantro and mix with your hands. Next, add the cheese in small amounts, mixing with your hands between each addition. Lastly, pour in the beer. Let the mixture sit for about 20 or 30 seconds, then stir gently with a wooden spoon until mixed. Do not over mix. The dough will be quite sticky, but will basically hold a mounded shape.
Turn out onto a pizza stone or cookie sheet. With floured hands, shape into a mound. If you like a shiny finish on your bread, brush it with the yolk of one egg.
Place pizza stone in the oven and bake for 50 minutes.
Remove from oven, and let it cool prior to slicing.
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