Manchego-Jalapeño Beer Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This savory quick bread pairs well with soup or chili and is ideal for an open house or casual get-together. Ingredients:
1 tablespoon olive oil |
1/4 cup thinly sliced green onions |
1/4 cup finely chopped jalapeño pepper |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
13.5 ounces all-purpose flour (about 3 cups) |
3 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon salt |
1 cup (4 ounces) shredded manchego cheese |
1 (12-ounce) bottle mexican beer (such as dos equis) |
cooking spray |
2 tablespoons melted butter, divided |
Directions:
1. Preheat oven to 375°.
2. Heat oil in a small skillet over medium heat. Add green onions and chopped jalapeño to pan; cook 3 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.
4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
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