Wednesday, 10 August 2016
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| Beer-Onion-Jalapeno Cheese Bread |
"A delicious and hearty bread this is great for ingesting with butter or creating a sandwich."
Ingredients :
- 8 oz flat lager-fashion beer
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 half teaspoons salt
- three cups bread flour
- 1 bundle yeast
- four ounces pepper jack cheese, shredded
- 4 oz Asiago cheese, shredded
- 2 jalapeno peppers, seeded and chopped
- 1/four cup chopped onions
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 3H45M |
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- Heat beer and butter together in a saucepan over low heat till butter is melted and temperature reaches one hundred fifteen to 120 tiers F (forty five to 50 degrees C).
- Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers collectively in a bowl.
- Place beer and butter combination into bread machine pan, add sugar, salt, and flour, respectively. Create a small nicely approximately 2-inches deep in the flour and add yeast; push flour over yeast to cowl. Add approximately half of the cheese mixture.
- Select Basic or White Bread cycle and begin machine.
- After the cycle has been strolling for half-hour upload remaining cheese mixture. Continue processing in bread device. Remove loaf from machine and place on a wire rack until cool, approximately 20 minutes.
Notes :
- Cook's Notes:
- I like to use 4-ounces of pepper jack and 4-oz of Asiago, but some other cheese or cheese aggregate would work.
- If you do no longer allow it cool it'll deform the loaf.
- If you locate the bread is rising to excessive/rapid, try casting off half of ounce beer the next time you bake. If it isn't growing high enough try including half ounce beer the subsequent time. Higher altitudes can have differing effects.
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