Manchego-Jalapeño Beer Bread

This savory quick bread pairs well with soup or chili and is ideal for an open house or casual get-together.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 148
Caloriesfromfat 28 %
Fat 4.6 g
Satfat 2.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 4.7 g
Carbohydrate 20.6 g
Fiber 0.7 g
Cholesterol 12 mg
Iron 1.3 mg
Sodium 244 mg
Calcium 108 mg

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

Preparation

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.

Note:

Jennifer Martinkus,

November 2008