habanero beer bread

I made this bread to go with the butternut squash and couscous stew. Who cares that the stew has carbs in it already? Throw me some more.

I made beer bread once before but this one is BETTER. It’s spicy and cheesy.

I was cooking up a storm and got a notification that I had a deposit in my bank account (these are happy times). Instead of the meager paycheck I was expecting for the Pump classes I had taught, I had a big one. Not huge by anyone’s paycheck standards other than mine, but five times more money than what I was supposed to get.

I did a happy dance around my kitchen (unfortunately while I was holding the beer for the bread- this made a mess later). And then I felt like a bad person because I reaaaaally wanted to keep the money but I knew I should let someone in HR know that they had made a mistake.

Of course I sat on it for a few days and by then they figured it out and took all the money away.

I was left with my bread.

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Habanero Beer Bread

adapted from How Sweet It Is

1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

3 tsp baking powder

1 tsp salt

4 oz spicy habanero cheese (or pepper jack, or whatever cheese you want)

2 oz monterey jack cheese

12 oz beer (I used Blue Moon)

4-5 scallions, chopped

6 tablespoons melted butter

Combine your dry ingredients (excuse to use my vintage sifter), then fold in cheese and scallions.

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Yup, that’s a pile o’cheese.

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Add the beer. As I said, I shook mine up a little with the dancing and then it exploded so mine was more like 8 oz of beer and 4 oz of water. But try for all the beer, dance later.

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Stir until just combined- don’t overmix. Secret to good quick breads. Pour in a loaf pan, then top with the melted butter. Bake at 350 for about an hour or until the top is golden brown.

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Serve with a schmear of butter and a bowl of soup.

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Or eat it for breakfast, the alcohol cooks off.

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