With jalapeños, cilantro, queso fresco and a Mexican amber ale like Dos Equis, this savory beer bread would be delicious alongside a bowl of chili or black bean soup. Use a second jalapeño for a spicier bread or a Mexican lager like Tecate for a milder beer flavor.
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3 cups all-purpose flour
4 1/2 teaspoons baking powder
2 teaspoons granulated sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/4 teaspoon chipotle chile powder
One 12-ounce bottle Mexican amber ale, such as Dos Equis amber ale
4 tablespoons unsalted butter, melted and cooled slightly, plus softened unsalted butter, for serving
6 ounces queso fresco cheese, crumbled
One 2-inch jalapeño, seeded and minced
3 tablespoons minced cilantro
How to Make It
Preheat the oven to 375°. Coat a 10-by-5-inch loaf pan with nonstick baking spray.
In a large bowl, whisk the flour with the baking powder, sugar, salt, pepper, cumin and chipotle chile powder. Make a well in the center of the dry ingredients. Add the beer and 3 tablespoons of the melted butter. Using a rubber spatula, stir until only a few streaks of flour remain. Fold in the cheese, jalapeño and cilantro until just combined. Scrape the batter into the prepared loaf pan and smooth the top. Pour the remaining 1 tablespoon of melted butter over the top.
Bake for about 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes. Remove the bread from the loaf pan and let cool completely on the rack before slicing. Serve with softened butter for spreading.
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