Bacon Jalapeno Cheddar Beer Bread Food

BACON JALAPENO CHEDDAR BEER BREAD

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.
• 2. In large bowl mix flour, baking powder, salt, garlic powder, cumin, sugar, bacon, jalapeno pepper and cheddar cheese. Pour beer over mixture and mix just until combined. Do not over mix. Spoon into loaf pan. Pour melted butter over bread.
• 3. Bake for 50-60 minutes or until set and lightly browned. Remove from the pan and allow to cool for at least 20 minutes before cutting into the loaf.

JALAPENO-CHEDDAR BEER BREAD

Steps:

• Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
• Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
• Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
• Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
• Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

CHEESY JALAPEñO-BACON PULL-APART BREAD

Steps:

• Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center.
• Combine the cheddar, pepper jack, bacon, jalapeños and scallions in a medium bowl.
• Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
• Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil.
• Once the grill registers 350˚ F to 375˚ F, set the bread in the center of the grill over low heat, cover and cook until warmed through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.

BACON CHEDDAR BEER BREAD

Steps:

• Preheat oven to 350°.
• Prepare bread pan by greasing with butter; set aside.
• In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center; add bacon, about 3/4 of cheese and beer into the well.
• Stir mixture with a spoon until combined.
• Pour mixture into prepared bread pan; add remaining cheese and drizzle with 1 tablespoon of butter.
• Bake for 30 minutes; remove from oven and drizzle remaining butter over the top.
• Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
• Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.