Jalapeno Cheddar Beer Bread (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon salt
04 - 1/4 cup granulated sugar

→ Cheese and Peppers

05 - 1 cup sharp cheddar cheese, shredded
06 - 1 to 2 fresh jalapeños, seeded and finely chopped

→ Wet Ingredients

07 - 1 bottle (12 ounces) lager or pale ale
08 - 1/4 cup unsalted butter, melted

→ Toppings (Optional)

09 - Sliced jalapeños
10 - Grated cheddar cheese

# Instructions:

01 - Set oven temperature to 190°C (375°F) to ensure optimal baking conditions.
02 - In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until thoroughly blended.
03 - Gently fold in shredded cheddar cheese and chopped jalapeños, distributing evenly throughout the dry ingredients.
04 - In a separate container, mix the beer with melted butter until just combined.
05 - Gradually add wet mixture to dry ingredients, stirring until just incorporated. Do not overmix; batter should be slightly lumpy.
06 - Grease a loaf pan or line with parchment paper. Transfer batter into pan and spread evenly.
07 - Sprinkle additional cheddar cheese and sliced jalapeños on top for enhanced flavor.
08 - Bake in preheated oven for 45–55 minutes, or until golden on top and a toothpick inserted in the center emerges clean.
09 - Remove from oven and let loaf cool in pan for 10 minutes. Transfer to a wire rack and allow to cool slightly before slicing.
10 - Slice and serve warm, ideally with butter or a preferred dip. Complements soups, chili, and stews.

# Notes:

01 - Adjust the number of jalapeños to control heat level according to personal preference.
02 - Avoid overmixing the batter to maintain a tender, airy crumb.
03 - Bread is best enjoyed warm and fresh on the day of baking.

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