Name: Beer Bread with Jalapeño, Cilantro and Queso Fresco
Total time: 2 h
Yield: One 10-inch loaf
Ingredients: 3 cups all-purpose flour; 4 ½ teaspoons baking powder; 2 teaspoons granulated sugar; 1 ½ teaspoons kosher salt; ½ teaspoon pepper (freshly ground); ½ teaspoon ground cumin; ¼ teaspoon chipotle chile powder; 1 bottle Mexican amber ale (2-ounce 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); 1 jalapeno (2-inch seeded and minced); 3 tablespoons cilantro (minced)

Step 1

Preheat the oven to 375°. Coat a 10-by-5-inch loaf pan with nonstick baking spray.

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Step 2

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.
Step 3

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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Beer Bread with Jalapeño, Cilantro and Queso Fresco

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