Beer-Batter Bread with Cheddar and Jalapeno
This quick bread can be on the table in less than an hour. But many loaves taste sour, or have negligible cheese flavor. We wanted an easy, lighter loaf of bread enhanced with the yeasty flavor of beer and a big hit of cheese.
Why This Recipe Works
Quick breads, like our Beer-Batter Cheese Bread, can be on the table in less than an hour. The basic recipe is simple enough, yet our first attempts produced loaves that tasted sour, like stale beer, while others had negligible cheese flavor. And some attempts at this recipe were so greasy that we had to pass out extra napkins. We wanted a lighter loaf of cheese bread enhanced with the yeasty flavor of beer and a big hit of cheese—and it had to be quick and easy. Mild, domestic lagers provided a clean, subtle flavor without any sourness at all. Cutting back the butter from a full stick to half a stick made our Beer-Batter Cheese Bread with Cheddar and Jalapeño recipe considerably lighter, while still producing a craggy crust.
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