Manchego-Jalapeño Beer Bread

Name: Manchego-Jalapeño Beer Bread
Ingredients: 1 tablespoon olive oil; 1/4 cup thinly sliced green onions; 1/4 cup finely chopped jalapeno pepper; 1/4 teaspoon freshly ground black pepper; 1 garlic clove, minced; 13.5 ounces all-purpose flour (about 3 cups); 3 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup (4 ounces) shredded Manchego cheese; 1 (12-ounce) bottle Mexican beer (such as Dos Equis); Cooking spray; 2 tablespoons melted butter, divided

13 ingredients

4 steps

Ingredients

1 tablespoon olive oil
1/4 cup thinly sliced green onions
1/4 cup finely chopped jalapeno pepper
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
13.5 ounces all-purpose flour (about 3 cups)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded Manchego cheese
1 (12-ounce) bottle Mexican beer (such as Dos Equis)
Cooking spray
2 tablespoons melted butter, divided

Directions

1

Preheat oven to 375°.
2

Heat oil in a small skillet over medium heat. Add green onions and chopped jalapeno to pan; cook 3 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
3

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.
4

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.