Best 6 Beer Onion Jalapeno Cheese Bread Recipes

BEER-CHEESE BREAD

Steps:

• 1. Preheat oven to 375*
• 2. Heat oil in sauté pan or small skillet over medium heat, sauté onions for 10 minutes until brown, stirring occasionally. stir in pepper and garlic cook 1 minute
• 3. Combine flour, sugar, baking powder, and salt in to large bowl. Using a whisk; make a well in center, add onion mixture, cheese and beer to flour mixture, stirring just till moist.
• 4. Spoon batter into well greased Loaf pan. Drizzle 1 TBSP of melted butter over the batter.
• 5. Bake at 375* for 35 minutes. Drizzle the remaining 1 TBSP butter over the batter. Bake an additional 25 minutes or till golden brown, toothpick inserted comes out clean. Let cool for 5 minutes then turn out of pan on to cooling rack.

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.

JALAPENO GREEN ONION ALE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CHEESE AND ONION BEER BREAD

Steps:

• In a bowl mix all the ingredients except the beer and melted butter.
• Mix together.
• Then add the beer and mix together with your hand until all ingredients are mixed.
• Put mixture into a loaf pan (I use a silcon loaf pan).
• Then add the melted butter to the top of the mixture and bake at 350 degrees.

JALAPENO CHEESE BREAD

Steps:

• Dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. Stir in cheese and jalapenos., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half and shape into loaves. Place in two greased 8x4-in. loaf pans. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

ONION BEER BREAD

Steps:

• Combine flour, baking powder, sugar, mustard and salt.
• Stir in 1 cup cheese, green onion and basil.
• Pour in beer, stir just until blended and no dry spots remain.
• Spoon batter into greased 9 x 5 loaf pan.
• Lightly dredge onion rings in some flour.
• Place very thin onion rings barely overlapping on top of batter.
• Sprinkle seeds on top of batter.
• Preheat oven to 350 degrees.
• Bake for 50-60 minutes .
• While loaf is hot out of the oven, sprinkle remaining cheese over top.
• Let stand in pan to cool 15 minutes.
• Remove from pan to rack to finish cooling.
• Slice when completely cool with a sharp serrated knife.