Cheesy Beer Bread with Quinoa, Millet and Jalapeño Peppers
Recipe modified from The New Southwest cookbook...As a note: The prep time assumes you have cooked grains on hand.
Servings: 1 loaf
Ingredients
- 13 ½ ounces all-purpose flour 3 cups
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon sea salt
- 1 cup buttermilk
- 1 cup beer I used Negro Modelo, but see Cook's Note's
- ½ cup olive oil
- ½ cup melted unsalted butter
- 2 tablespoon honey
- 2 cups shredded cheddar cheese I used Dubliner and Grafton, see Cook's Notes
- ½ cup cooked grains I used a combination of millet and quinoa
- 2 - 4 tablespoon minced jalapeño pepper depending how much kick you want
Instructions
- Set the baking rack in the center of the oven, and preheat oven to 350˚F. Line the bottom of a 9X5X3 loaf pan with parchment, and spray the sides with cooking oil. This is a very moist bread, so do not skip this preparation step.
- Whisk together the flour, baking powder, baking soda, and sea salt to thoroughly mix the ingredients.
- Combine the buttermilk, beer, olive oil, melted butter, and honey in a large measuring cup or medium bowl. Gradually stir it into the dry ingredients.
- Fold in the shredded cheese, cooked grains, and jalapeño pepper, if using.
- Pour the batter into the prepared pan and place on a baking sheet. Bake for 45 - 50 minutes, or until the bread is a deep golden brown, and the edges are lifting away from the pan just a bit. Allow the bread to cool for at least 15 minutes before removing from the pan. To remove, run a knife all around the edges to make sure the entire loaf has released from the sides. Set a plate for the bread nearby. Place one hand on the top of the loaf, and the grip the end of the pan with the other hand. Flip over the loaf pan, allowing the bread to rest on your hand upside down. Quickly place the plate on top of the bread and flip it back over so that it sits on the plate. Whew!
- Slice and slather with butter.