Hard to believe I've been writing about bread for this long and I haven't written about beer bread. There are probably a billion different recipes, and of course the beer you choose makes a difference. I decided to use a very mild one and add flavors elsewhere.
My inspiration came from the farmers' market. When you shop early, you get your pick of the crops before they sell out. But, then again, if you shop later, you can score better deals.
Last weekend, I was filling my bag with bargain produce when one of the market workers handed me a bag of freshly roasted peppers. "For you," he said.
OK, so it wasn't just me. He handed out a couple bags to other shoppers. They were giving away the last of the day's roasted peppers so they wouldn't have to pack them up.
To be honest, I'm not sure what kind of peppers they are. Maybe hot Hungarian wax peppers? Really, any pepper will do in this recipe. Even jarred roasted peppers. I grabbed some Monterrey Jack cheese from the fridge to pair with my peppers. Perfect.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.
- 13 1/2 ounces (about 2 3/4 cups) all purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 3 ounces Monterrey Jack (or similar) cheese, cubed
- 3 fire roasted peppers, seeded and diced (about 1/4 cup)
- 2 tablespoons honey
- 4 tablespoons unsalted butter
- 12 ounces beer
Preheat the oven to 375°F and spray a loaf pan with baking spray.
In a medium bowl, combine the flour, baking powder, and salt. Whisk to combine - you don't want clumps of baking powder in the bread. Add the cheese and peppers and stir to distribute.
In a small pan, melt the butter and honey together. Add this to the flour mixture. Add the beer to the flour mixture and stir until everything is incorporated. Transfer the mixture to the loaf pan and spread it somewhat evenly in the pan.
Bake at 375°F for one hour. If you like, about 5 minutes before the bread is done, scrape up the remaining bits of butter and honey from the pan where you melted them, and brush this on top of the bread to encourage browning. If you don't have enough butter left in the pan, melt a little more. Let the bread cool on a rack before slicing.