Cheddar Chile Beer Bread

If the weather outside is frightful stay inside and bake this superb bread! In an hour or so you can be munching on a steaming hot slice slathered with melting butter or cream cheese. It's a quick bread - in every sense of the word - no yeast - no kneading - no waiting! You'll be grateful for that later when the aroma wafting from the oven drives you mad with wanton desire.

The bread has a chewy crust and a soft, tender, incredibly moist but dense crumb. So much so that it required three go-arounds in the toaster for it to get just a bit of golden color to it. The flavor is lightly reminiscent of beer, with little melted pockets of Cheddar and Green Chiles dotted throughout. I loaded up the crust like an 'everything' bagel with poppy, caraway and sesame seeds, along with a light sprinkle of sea salt. It added an extra dimension of flavor and enhanced the already delicious crust even further. I'm quite sure it would be just fine without the topping and a light scatter of cheese instead. And without the Green Chiles or with Jalapenos in their place.

If your 'afraid' of yeast, have had disappointing experiences working with it, or just find yourself wishing for the time to cook up some fresh, hot bread to go with that soup, chili or stew you planned on making then this is just the thing for you. Pop this in the oven first and it will be ready when your soup is. Then come back and thank me. Sounds like a plan.

Cheddar Chile Beer Bread

(by Reeni)

1 and 1/2 cups Whole Wheat Flour(run a fork through it before measuring)

1 and 1/2 cups All-purpose Flour(run a fork through it before measuring)

1 tablespoon + 1 teaspoon Baking Powder

1 teaspoon Salt

1 and 1/2 teaspoon Dry Mustard

12 ounces Beer(any kind will work)

2 cups shredded Extra Sharp Cheddar Cheese (I used White)

2 - 4.5 ounce cans Green Chiles, chopped, with juices

Optional Topping:

1 teaspoon Sesame Seeds

1 teaspoon Poppy Seeds

1 teaspoon Caraway Seeds

1/4 teaspoon Sea Salt

1. Preheat oven to 425 degrees. Grease a loaf pan.

2. In a large bowl whisk together the dry ingredients.

3. Add the green chiles, cheddar, and beer. Stir until combined. Batter will be very thick.

4. Scrape it out into the loaf and spread it out evenly.

5. Sprinkle the seeds and salt over the top. Gently press them into the batter using your fingers.

6. Turn oven down to 400 degrees. Bake for 45-50 minutes until a toothpick comes out clean from center.

7. Cool on wire rack 15 minutes, turn out from pan and continue cooling while you sample!

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Cheddar Chile Beer Bread