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Rock Bottom Brewery Beer Bread

Posted by LladyRusty at anonymous May 9, 2001

Source: Milwaukee Journal Sentinel - From: Head Chef Chip Fegert - Rock Bottom Restaurant & Brewery

2 1/2 cups all-purpose flour
4 tablespoons granulated sugar
1/2 teaspoon baking powder
Pinch of salt
9 1/2 ounces pale ale beer
1/2 cup grated Cheddar cheese
2 green onions, finely sliced (green part only)
10 ounces jalape?os, finely chopped (optional)
1 tablespoon melted butter to coat bread

Sift together flour, sugar, baking powder and salt. Add beer and mix well.

Add cheese, onion and jalape?os, if using. Batter will be stiff.

Preheat oven to 300 degrees F. Lightly coat 9 x 5 x 3-inch loaf pan with vegetable oil spray.

Transfer batter to pan, spreading evenly. Brush top of bread with melted butter. Bake in preheated oven about 45 minutes or until bread is light brown. Remove from oven and cool. When cool, cut bread into 1/4-inch thick slices.

When ready to serve, put bread slices in broiler and heat until browned, about 1 minute.

Makes 1 loaf.

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