My theme this week is all things beer. I love how beer is a great addition to food because of the love and craft that is brought into making incredible flavors is highlighted in a dish after the alcohol is cooked off. This beer bread is no exception to the rule and with the addition of cheese, bacon AND jalapenos – this is a winning side dish to a meal. Actually, it’s a winner to eat alone, as a sandwich, toasted with cream cheese, broiled with cheese and pretty much anything you can think of using bread for! Bon appetite!
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- 8 ounces cream cheese, softened
- 4 medium size jalapenos, (seeded, deveined and diced)
- 12 ounces bacon, cooked and chopped
- 1 cup shredded mild cheddar cheese
- 1 12 ounce bottle of beer (I used Blue Moon)
- 1 tablespoon butter or bacon drippings for pan
- Preheat oven to 350°.
- Prepare 9x5 bread pan by greasing with butter or bacon drippings. Set aside.
- In a medium bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine. Set aside.
- In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add cheese mixture and beer. Gently stir mixture with a spoon until combined. Pour mixture into prepared bread pan.
- Bake for 50-55 minutes, until browned on top and thumps on the bottom. Remove from oven and place pan on a wire rack and allow to cool for 5 minutes. Remove bread from pan and allow it to cool on wire rack.