Cheesie Jalepeño Bread



SourceSandra at The Foodie Affair
Prep time5 minutes
Cooking time45 minutes
Total time50 minutes


This recipe is perfect for those nights where you don't have time to make something fancy, but you'd still like to impress your guests. Who doesn't love the cheese and hot pepper combo? That said, the jalepeño bite is tempered by the baking and the dairy, so even finicky eaters will enjoy a slice! I suggest mixing the dough together and throwing it in the oven while your main course comes together, because the bad news is it does require a bit of time in the oven, but the good news is no rising time is required! Zero to sixty just like that! 


1 c
self-rising flour
2 T
granulated sugar
12 fl oz
beer (lighter beer, I used Good Robot's "Skratch Plaskett")
1 c
extra sharp cheddar cheese (shredded; the sharper, the better)
jalepeño (more if you like, ribs and seeds in for more heat)
2 T


1. Preheat the oven to 375° and grease a 9x5" loaf pan.

2. Mix flour and sugar together, then add the beer and stir until moistened. Add the cheese and the jalepeño and when mixed, pour into prepared loaf pan. 

3. Bake for 40-45 minutes (my loaf needed 50 minutes), or until a toothpick comes out clean. When it's ready, take it out of the oven and let the 2 tbsp of butter melt on the top. This is where the true irresistability comes from! Let it cool for 10-15 minutes before removing it from the pan and serving. You're gonna love it! 


Depending on your oven, the baking time may vary. As you can see in the photo, my oven has trouble keeping the heat, so I typically bake it a little longer and spin it around halfway through baking time.