This is the second to last week of Project Pastry Queen, and I chose to make something savory. I've been eyeing this beer bread for awhile, and it seemed like the perfect time to make it. If you've never had beer bread, you should. For one, it's incredibly easy to make. There's no dealing with yeast and waiting for dough to rise. It's a simple mixture of ingredients, pour the batter into a pan, and bake it. Also, you can adapt it how you like by using different beers, spices, veggies, cheese, etc. I decided to add some chunks of cheddar and jalapeno to the bread to spice it up a bit, which pairs nicely with the Sam Adams Octoberfest I used. The Pastry Queen recipe calls for a stick of butter to be added on the bottom and top of the pan, and let me tell you...it is an amazing addition. The edges get crispy and buttery. There's a hint of sweetness from the sugar, and the beer flavor really shines. The next time you're looking for a quick bread, look no further than here.  

Cheddar Jalapeno Beer Bread Recipe
Makes one 9-inch loaf
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3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 1/2 cups cheddar, cubed
1 jalapeno, sliced and seeds removed
12 ounces good quality beer (I used Sam Adams Octoberfest)
1/2 cup butter, melted

Preheat your oven to 350 degrees.

In a large bowl, mix together the flour, baking powder, salt, and sugar. Add in the cubed cheese and sliced jalapeno. Pour in the beer and stir until combined.

Spray a 9-inch loaf pan with cooking spray. Pour half of the melted butter in the pan. Spoon the batter in the pan and pour the remaining butter on top. Place in the oven and bake for 50-60 minutes until the bumpy crust is golden brown.

Remove from the pan and serve immediately.

Source: The Pastry Queen