Sundried Tomato Jalapeño Cheddar Beer Bread Recipe
Introduction
This Sundried Tomato Jalapeño Cheddar Beer Bread combines bold flavors in a quick and easy loaf. With sharp cheddar, spicy jalapeños, and tangy sundried tomatoes, it’s perfect for snacking or alongside a hearty meal.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 1/2 cup chopped sundried tomatoes (drained if packed in oil)
- 1-2 jalapeños, diced (adjust according to spice preference)
- 12 ounces (1 1/2 cups) beer, preferably a flavorful ale or lager
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Step 2: In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- Step 3: Add the shredded cheddar cheese, chopped sundried tomatoes, and diced jalapeños to the dry ingredients. Toss until evenly distributed.
- Step 4: Pour the beer into the bowl and stir gently until just combined. Do not overmix; a few lumps are okay.
- Step 5: Transfer the batter into the prepared loaf pan, spreading it out evenly.
- Step 6: Bake for 45-55 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean.
- Step 7: Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Step 8: Carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing.
- Step 9: Serve warm or at room temperature, enjoying the blend of spicy, tangy, and cheesy flavors.
Tips & Variations
- For milder heat, use only one jalapeño or remove the seeds before dicing.
- Substitute sharp cheddar with pepper jack for extra spice or smoked gouda for a smoky twist.
- Use a light or dark beer depending on your flavor preference; darker ales add richness.
- Add a teaspoon of dried herbs like oregano or thyme for more depth in flavor.
Storage
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 1 month. To reheat, warm slices in a toaster oven or regular oven for a few minutes until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use gluten-free flour for this bread?
Yes, you can substitute with a gluten-free all-purpose flour blend, but be sure to check that it contains xanthan gum or another binding agent for best results.
What should I do if the bread is still doughy inside after baking?
If the bread is doughy, bake it a little longer, tenting with foil if the top gets too dark. Always check doneness with a toothpick inserted in the center.
PrintSundried Tomato Jalapeño Cheddar Beer Bread Recipe
This Sundried Tomato Jalapeño Cheddar Beer Bread is a savory, flavorful loaf that combines sharp cheddar cheese, spicy jalapeños, and tangy sundried tomatoes with a malty beer base. It’s easy to make with simple ingredients and perfect for serving as a snack, appetizer, or alongside hearty meals.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf (about 8 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Mix-ins
- 1 cup shredded cheddar cheese
- 1/2 cup chopped sundried tomatoes (drained if packed in oil)
- 1–2 jalapeños, diced (adjust according to spice preference)
Liquids
- 12 ounces (1 1/2 cups) beer, preferably a flavorful ale or lager
Instructions
- Preheat your oven: Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt until they are well combined and evenly distributed.
- Add mix-ins: Add the shredded cheddar cheese, chopped sundried tomatoes, and diced jalapeños to the dry ingredients. Toss them gently to ensure they are evenly dispersed throughout the flour mixture.
- Combine with beer: Pour the beer into the bowl with the dry ingredients and mix gently until just combined. Avoid overmixing; it’s okay if the batter has some lumps.
- Transfer to pan: Pour the batter into the prepared loaf pan and spread it out evenly to ensure uniform baking.
- Bake: Bake in the preheated oven for 45-55 minutes, or until the bread develops a golden brown crust on top and a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes so it firms up and is easier to remove.
- Remove from pan: Carefully transfer the bread from the loaf pan to a wire rack and let it cool completely before slicing to maintain its structure.
- Serve: Slice and serve the Sundried Tomato Jalapeño Cheddar Beer Bread warm or at room temperature as a delicious snack or accompaniment to your meal.
Notes
- Adjust the number of jalapeños depending on how spicy you want the bread to be.
- Drain the sundried tomatoes well if packed in oil to avoid excess moisture in the batter.
- Choose a flavorful ale or lager for the beer to complement the cheese and tomato flavors.
- Do not overmix the batter to keep the bread light and tender.
- This bread tastes great served with butter or alongside soups and salads.
Keywords: beer bread, cheddar cheese bread, jalapeño bread, sundried tomato bread, savory bread, quick bread
