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Manchego-Jalapeño Beer Bread

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.

Cooking Light NOVEMBER 2008

  • Yield: 16 servings (serving size: 1 slice)

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.

Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 28%
  • Fat: 4.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.7g
  • Carbohydrate: 20.6g
  • Fiber: 0.7g
  • Cholesterol: 12mg
  • Iron: 1.3mg
  • Sodium: 244mg
  • Calcium: 108mg
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