I bought a 5 lb bag of self-rising flour to make biscuits while camping (they were wonderful and I never got around to posting the recipe – I should do this). Since then, it’s just been staring me in the face every time I open my cupboard, asking me what in the world I am going to do with the rest of it. While the bag was staring at me, so was this recipe, which I thought would be excellent with chili. I grew up as a ‘saltine crackers in my chili’ person, and have evolved to a ‘tortilla chips in my chili’ type. I’ll still take the saltines in a pinch, though 😉
Anyway, the flavors of this bread sounded like it would pair perfectly with chili, so I made it the same day as my four bean turkey chili. The original recipe calls for canned jalapenos, but I used fresh, seeds and all so it was extra spicy. For my non-cheese preference, I made the loaf half cheese, half no cheese, but the recipe below depicts a full cheese loaf. It was awesome in the chili. Perfect! I’m not sure what else this would be good with, as I didn’t love it alone, but if you find out, let me know!
Cheddar Jalapeno Beer Bread
Source: Adapped from Essesntials Everyday
3 cups self-rising flour
1 cup shredded cheddar cheese
2-3 jalapenos, sliced (seeded for less heat)
12 oz. beer (I used Oktoberfest)
3 tbsp melted butter
1. In a large bowl, stir together flour, sugar, cheese and jalapenos. Slowly stir in beer until all ingredients are incorporated and the dough is sticky. Transfer to a prepared loaf pan. Cover with a damp towel and let rest for 30 minutes.
2. Preheat oven to 375 degrees. Pour melted butter over top and bake for 50-60 minutes, until top is browned. Remove and let cool on wire rack in loaf pan for 5 minutes. Remove loaf and continue cooling on wire rack, at least 10 minutes before slicing and serving.