One of my Oktoberfest appetizers to make is a cheddar beer dip and serve it with chunks of glorious beer batter bread.  To kick things up I decided to try putting sliced jalapeños into the batter, and you know what? It is amazing.

You can totally use this bread for sandwiches or as a fondue dip accompaniment, or just serve it with some butter and go to town, even better bacon butter.  It’s a thing I swear, and it’s delicious.   It’s just what us chefs like to call a compound butter.  I just take some cooled cooked bacon about three slices chop finely, take a stick of softened unsalted butter, mash it in a bowl, add the bacon and a dash of cayenne, I like heat, some salt, a teeny bit, bacon is way salty, and some pepper mix well.  Roll into a log on some plastic warp and let harden in fridge, then use for anything you so desire to have bacon and butter mingle!  To which I say, where wouldn’t you want bacon and butter to mingle?

Either way you slice it, like how I made this awesome pun? It will be a family favorite! I hope you give this a try!

Sinfully,

Susan xoxo

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Cheesy Jalapeño Beer Bread

• Servings: 4-5
• Time: 1 hr.
• Difficulty: easy
• Print

The perfect bread for many uses, that is light, flavorful and so delish!

• This is a basic beer batter bread that is the basis for your own creative doings!

 

Credit: CrazySexySavor.com/Susan Mangieri-Maurath

Ingredients

• 2 3/4 of flour (you can use self rising but I just add baking powder to my all-purpose flour)
• 3 tsp. of baking powder
• 1 stick of unsalted butter melted
• 1 cup of cheddar cheese
• 2 whole thinly sliced jalapeno peppers * You can totally use canned or jar jalapeños for more heat, or even canned diced green chilis
• 1 12 oz. bottle or can of beer at room temp.
• 1/2 tsp. of cayenne pepper
• Kosher salt and cracked black pepper to taste

Directions

 

1. Preheat oven to 375°,  brush a loaf pan with a little bit of melted butter.
2. In a large mixing bowl combine flour, baking powder salt,  cayenne and black pepper.   Mix well to combine.  Add in  3/4 cup of cheese.
3. In a separate bowl add beer and half of the butter.  Combine with flour mixture.  Mix well.  Add into loaf pan.  Over top of bread add the remaining cheese and butter, along with the jalapeño slices.  Bake 1 hour.
4. Let cool on baking rack and in pan for 15 or 20 minutes. Serve warm in slices or cubed for dipping in beer cheese fondue.   Devour!