Cheesy Jalapeño Beer Bread
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5 from 1 vote

Cheesy Jalapeño Beer Bread

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
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

Ingredients

  • 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

Instructions

Prepare the Jalapeño Chillis

  • Wrap the chillis loosely in foil and roast at 180C/ 350F/ GM4 for 30 minutes
  • Allow to cool, then slit open, remove the seeds and chop finely

Make the Bread

  • Put the flour, salt, yeast and butter into a large mixing bowl 
  • Mix the water and lager/ ale in a jug, then pour 3/4 of it into the mixing bowl
  • 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
  • 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)
  • 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)
  • 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
  • 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
  • Slash the top of the loaf with a very sharp knife (or a razor blade) and sprinkle with a little flour
  • Put the loaf into the oven and at the same time fill the baking tin with water
  • 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
  • Leave the loaf in the oven, but turn off the heat and let the bread cool down in the oven with the door ajar
  • Eat as soon as possible (and within 48 hours), with some butter