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)