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Rock Bottom Brewery Beer Bread
Nb persons: 0
Yield: 1 loaf
Preparation time:
Total time:
Source: Milwaukee Journal Sentinel - From: Head Chef Chip Fegert - Rock Bottom Restaurant & Brewery
| 2 1/2 cups | flour |
| 4 tablespoons | granulated sugar |
| 1/2 teaspoon | baking powder |
| Pinch | salt |
| 9 1/2 ounces | pale ale beer |
| 1/2 cup | grated Cheddar cheese |
| 2 | green onions, finely sliced (green part only) |
| 10 ounces | jalapeÒos, finely chopped (optional) |
| 1 tablespoon | melted butter to coat bread |
Sift together flour, sugar, baking powder and salt. Add beer and mix well.
Add cheese, onion and jalapeÒos, if using. Batter will be stiff.
Preheat oven to 300 degrees F. Lightly coat 9 x 5 x 3-inch loaf pan with vegetable oil spray.
Transfer batter to pan, spreading evenly. Brush top of bread with melted butter. Bake in preheated oven about 45 minutes or until bread is light brown. Remove from oven and cool. When cool, cut bread into 1/4-inch thick slices.
When ready to serve, put bread slices in broiler and heat until browned, about 1 minute.
Makes 1 loaf.
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