5 from 1 vote
Cheesy Jalapeño Beer Bread
Cheesy Jalapeño Beer Bread
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Cheesy Jalapeño Beer Bread comes loaded with flavour. It's seriously cheesy with a pleasant warmth of chilli. The beer adds greater depth and flavour to the loaf without imparting a strong beery kick.
Course: Side Dish
Cuisine: Worldwide
Keyword: beer bread, cheddar jalapeño bread, cheesy bread, Cheesy Jalapeño Beer Bread, chilli bread, Jalapeño Beer Bread, jalapeño bread
Servings: 1 Loaf
Author: Jane Saunders
  • 500 g/ 4 cups Strong White Bread Flour
  • 1 tsp Salt
  • 2 tsp Fast action dried yeast
  • 30 g/ 1 oz Butter
  • 160 ml/ 2/3 cup Lager or Pale Ale
  • 160 ml/ 2/3 cup Water
  • 125 g/ 4 1/2 oz Cheddar (sharp) cheese - finely grated
  • 2-3 Jalapeño chillis (mine were approx 2.5 inches long) Add more/ less to personal preferences
Prepare the Jalapeño Chillis
  1. Wrap the chillis loosely in foil and roast at 180C/ 350F/ GM4 for 30 minutes

  2. Allow to cool, then slit open, remove the seeds and chop finely

Make the Bread
  1. Put the flour, salt, yeast and butter into a large mixing bowl 

  2. Mix the water and lager/ ale in a jug, then pour 3/4 of it into the mixing bowl

  3. Stir with your hands to form a dough, adding more of the liquid as required - the dough should be soft and not flaky, but it should also not be too wet or sticky

  4. Tip the dough onto a lightly floured worktop and knead for 10 minutes until smooth and elastic (or use the dough hook attachment on your mixer)

  5. Put the dough into a clean bowl and cover with a clean tea towel. Leave to rise until doubled in size (approx 1-2 hours depending on how warm your kitchen is)

  6. Knock back the dough in the bowl using your fist and then tip it onto a worktop. Flatten it out to a rough rectangle, scatter the grated cheese and chilli pieces over it, fold it up and knead for a few minutes to distribute the additions throughout the dough

  7. Shape the dough into a round or an oval. Lay it onto a floured baking sheet and put it inside a large plastic bag to prove for another hour or so until nearly doubled in size

    Meanwhile, heat the oven to 220C/ 425F/ GM7 and put a roasting tin into the bottom shelf

  8. Slash the top of the loaf with a very sharp knife (or a razor blade) and sprinkle with a little flour

  9. Put the loaf into the oven and at the same time fill the baking tin with water

  10. Cook for 20 minutes then turn the heat down to 200C/ 400F/ GM6 and bake for another 5-7 minutes until the loaf sounds hollow when tapped underneath

  11. Leave the loaf in the oven, but turn off the heat and let the bread cool down in the oven with the door ajar

  12. Eat as soon as possible (and within 48 hours), with some butter