Spicy Beer Bread

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This spicy beer bread features pale lager mixed with pepper jack cheese, red pepper flakes, and sliced jalapeños. It's got a nice crunchy crust and a soft interior.

Yield: 9x5-inch loaf

Prep Time: 10

Cook Time: 50

Total Time: 1

Course: Appetizer, Bread

Cuisine: American

Servings: 10

Calories: 273kcal

Author: Maryanne Cabrera

Ingredients

3 ½ cups all-purpose flour (455 g)
4 teaspoons baking powder
1 ½ teaspoon kosher salt
1 ½ cup pale lager*
⅓ cup whole milk
5 Tablespoon unsalted butter, (70 g) melted
1 cup shredded pepper jack cheese (105 g)
½ teaspoon crushed red pepper
1 jalapeño, sliced thin (remove seeds, if desired)

Instructions

Preheat oven to 350°F. Grease a 9x5-inch loaf pan and set aside.
In a large bowl, whisk together flour, baking powder, and salt. Slowly pour in beer and milk. Stir until well combined. Stir in 3 tablespoons of melted butter.
Reserve and set aside about 2 tablespoons of shredded cheese. Fold remaining cheese and crushed red pepper (red pepper flakes) into batter.
Batter will be thick. Spread batter into prepared loaf pan. Sprinkle reserved cheese over batter. Top with jalapeño slices. Drizzle remaining 2 tablespoons of melted butter over batter.
Bake for 50-60 minutes until bread is golden brown and toothpick inserted in center of bread comes out clean. Allow to cool in pan for 5 minutes before unmolding.
Serve bread warm or at room temperature. Use a serrated knife (bread knife) to slice bread.

Notes

I used a German pilsner beer known nutty and honey flavors. Any light or amber colored beer will work for this recipe.
In place of pepper jack cheese, you can substitute: mild cheddar, colby-jack, havarti, or Swiss cheese

Nutrition

Calories: 273kcal, Carbohydrates: 36g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 619mg, Potassium: 85mg, Fiber: 1g, Sugar: 1g, Vitamin A: 331IU, Vitamin C: 0.2mg, Calcium: 199mg, Iron: 2mg