Jalapeno Cheddar Beer Bread

Yield: 3 mini loaves
Time: 1 hour

15 oz all-purpose flour (~3 1/2 c)
1 ½ oz sugar (~3 tbsp)
1 ½ tsp baking powder
¾ tsp salt
12 floz beer
2 ¼ oz butter (4 1/2 Tbsp)
1 ½ oz green onion, minced (about 2 onions)
1 ½ oz cheddar cheese, shredded (more, if you like cheese)
1 ea Jalapeño pepper, seeded and finely chopped

Directions

Combine flour, sugar, baking powder and salt in bowl.  Add beer and butter; mix until moistened.  Add onions, cheese and jalapeño; mix just until combined.

Portion 11½ oz. batter into each greased 2-cup mini loaf pan.  Bake at 350°F until lightly browned, about 40 minutes.  Remove from pans; cool on racks.

Chef’s Notes

Dark beer adds nice flavor, but don’t use anything too ‘hoppy’ (e.g. IPA). Although desirable in beer, the bitterness from the hops doesn’t taste as nice in the bread.