High Altitude Cheddar Jalapeno Beer Bread
This easy high altitude recipe for beer bread is made with Colorado ale, cheddar cheese and mild jalapenos.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 1-lb Bread Loaf Pan (8.5 x 4.5 x 2.75 inches)
Ingredients
- 2 ¾ cups all-purpose flour (12.3 oz), fluffed, spooned and leveled
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup grated cheddar cheese
- ¼ - ½ cup mild sliced jalapenos, drained and chopped
- ¼ cup unsalted butter, melted (plus a little extra for greasing the pan)
- 2 large eggs, lightly beaten
- 12 oz (1 bottle) ale, or your favorite beer
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. If using the USA 1-lb bread loaf pan, lightly brush the bottom and sides of the pan with butter. If using a pan that's not non-stick, either line the pan with parchment paper, or grease it with non-stick baking spray or butter and flour.
- In a bowl, whisk together the flour, baking powder, baking soda and salt.
- Scatter the grated cheese and chopped jalapenos over the flour mixture, then drizzle in the melted butter and beaten eggs.
- Pour in the beer, and use a spatula to stir everything together just until combined into a moist, sticky batter.
- Spread the batter into the prepared pan. Bake the bread for about 60-65 minutes, until golden brown on top and a sharp knife or cake tester inserted in the center comes out clean, or a digital instant read thermometer inserted into the bread reads 195 F.
- Let the bread cool in the pan for 10 minutes, then turn out onto a cooling rack. Cool for about 30-40 minutes before slicing, if you want to serve the bread warm, or let it cool to room temperature.
- Cool the bread completely before storing in an airtight container or freezer bag.
Notes
Store leftover bread in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3-6 months.
For a more subtle beer flavor, replace half the beer with buttermilk.
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