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jalapeno-cheddar beer bread

October 6, 2013

BEER-BATTER CHEESE BREAD
MAKES ONE 9-INCH LOAF

Insert the toothpick in a few spots when testing for doneness; it may hit a pocket of cheese, which resembles uncooked batter on the toothpick. Strongly flavored beers make the bread bitter, so mild beers work best here.

8 ounces sharp cheddar cheese, 4 ounces shredded and 4 ounces cut into ¼ -inch cubes
one or two minced fresh jalapenos, seeded
3 cups (15 ounces) unbleached all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1½ teaspoons salt
½ teaspoon pepper
1 (12-ounce) bottle light-bodied beer (see note)
4 tablespoons (½ stick) unsalted butter, melted

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease a 9 by 5 inch loaf pan.
2. Combine the shredded and cubed cheese, flour, sugar, baking powder, salt, and pepper in a large bowl. Stir in the beer and mix until well combined. Pour the batter into the prepared loaf pan, spreading it to the corners. Drizzle the melted butter evenly over the top of the batter.
3. Bake until the loaf is deep golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool the bread in the pan for 5 minutes, then turn it out onto a rack. Cool completely and slice as desired. (Although this bread can be kept in an airtight container at room temperature for up to 3 days, after the second day the bread is best toasted.)

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from chris and libbie, who in turn got it from cooks illustrated, who i refuse to link now that they are charging for their recipes. food is a right and recipes should be free!

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