All I can say right now is….what on earth took me so long to make a beer bread?!  I remember years ago when I was married to my first husband, he wanted to make beer bread and I went right ahead and said go at it.  I had no interest.  Not sure why, maybe because back then I really didn’t care much if I had beer to begin with.  Lord knows I certainly didn’t have any problem making anything else for him.  I don’t even remember eating any of the bread he made.  For some reason I don’t remember it being something that even appealed to me.  Jump ahead 20+ years and here I am, making my own beer bread.  Dana might even be proud of me today because it was an awesome bread.  One thing he and I had in common was definitely food and cooking it.  (besides loving our two wonderful sons).

It is a little ironic that what brought me to make this bread was The Secret Recipe Club and Krista of Meet the Swans.  I’ve read Krista’s blog for quite a while now.  I remember how precious her love story was and I even commented on her about me section way back when.  Krista is a sweet little thing who grew up on a farm (almost ditto here…my dad went into farming after I was in HS).  I love her enthusiasm and her love of baking….even if most of it is chocolate.  ;o)  I thought about baking a treat as she has mostly baked goodies on her blog, but I haven’t been making much sweets to have around us for a while now and I was feeling like something savory.  I searched and searched and in the midst of all her chocolate I found this Beer Bread.  Bingo.  I thought to myself that I really should try it out.  After all, I was early in the challenge and if I messed it up I would make the Almond Crescents (which I happen to LOVE – but have never made myself).

Such a simple recipe and as soon as I read the ingredients and saw it called for some sugar, I knew I was going to put some kind of heat in it.  I went searching through my cupboards for some pickled jalapeno’s thinking for certain I had to have some, after all, I’m a hot pepper fanatic.  No such luck, but I did find something even better.  I found some pickled hot peppers that my dad had given me from their canning shelves the last time I was home.  I couldn’t wait to try this recipe out!

While I was going to make the bread, I also didn’t want to take the chance that I would have a full loaf of bread and neither Grumpy nor I would want to eat it.  So, I decided to make half the recipe and make mini loaves.  Well, I won’t have to half the recipe next time for certain!  I could have eaten a whole mini loaf by myself that afternoon.  I stopped myself at half a loaf though and then decided that I would have more when we ate dinner.  ;o)  Yes, it was that good.

I took some sneak peeks while the bread was in the oven because I was really curious as to how it would rise.  It was more like a batter bread and I also was curious about how the top of the bread would look.  I was far from disappointed.  I was strongly reminded of Red Lobster’s cheese biscuits.  So much so that I melted some Best Life butter and stirred in some garlic powder to brush over the top of the loaves.  Oh, sweet, heavenly YUM!  I sinfully even spread some more of that garlic butter on my individual slices, not that it needed it.  I just wanted to be bad.

 

Cheesy Sweet Hot Beer Bread
Yield: 2 mini loaves

Cheesy Sweet Hot Beer Bread

A cheesy bread with pickled hot peppers pieces stirred in. This is great to eat with chili!

Ingredients

  • 1-1/2 cups all purpose flour
  • 1-1/2 tablespoons baking powder
  • 6 oz beer
  • 3 tablespoons sugar
  • 1/3 cup shredded sharp cheddar cheese (I used yellow for color)
  • 2 tablespoons chopped hot yellow peppers (the pickled kind)

Instructions

    1. Preheat oven to 350.  Prep bread pans by spraying with non stick cooking spray.
    2. Whisk flour and baking powder together.  Add shredded cheese and pepper pieces and toss to coat.  Pour in beer and stir until combined.  
    3. The batter will be thick and kind of biscuit-y like.  I put my batter right to the top of the pan and I used two mini loaf pans.  
    4. Bake at 350 for 50-60 minutes.  Mine baked just a little less than 50 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 102Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 224mgCarbohydrates: 16gFiber: 0gSugar: 3gProtein: 3g
Nutrition information is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.