Beer-Batter Cheese Bread

Directions

1. 1
   Adjust oven rack to middle position and heat to 375 degrees .
2. 2
   Grease a.
3. 3
   9 x 5-inch loaf pan.
4. 4
   Combine the shredded and cubed cheese, flour, sugar, baking powder, salt and pepper in a large bowl.
5. 5
   Stir in the beer, and mix.
6. 6
   until well combined.
7. 7
   Pour the batter into the prepared loaf pan,
8. 8
   spreading it to the corners.
9. 9
   Drizzle the melted butter evenly over the top of the batter.
10. 10
    Bake until the loaf is deep golden brown and a toothpick inserted.
11. 11
    into the center comes out clean, 45-50 minutes.
12. 12
    Cool the bread inches.
13. 13
    the pan for 5 minutes then turn it out onto a rack.
14. 14
    Cool completely.
15. 15
    and slice as desired.
16. 16
    (although this bread can be kept in an airtight container at room temperature for up to 3 days, after the second day.
17. 17
    the bread is best toasted).
18. 18
    VARIATION: Follow the recipe substituting 8 oz extra-shart cheddar.
19. 19
    for the gruyere.
20. 20
    Stir 2 stemmed seeded and minced jalapenos into.
21. 21
    the bowl with the cheese.