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Beer-Onion-Jalapeno Cheese Bread

Rated as 4 out of 5 Stars

"A delicious and hearty bread that is great for eating with butter or making a sandwich."
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Ingredients

3 h 45 m servings 144 cals
Original recipe yields 8 servings (1 loaf)

Directions

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  1. Heat beer and butter together in a saucepan over low heat until butter is melted and temperature reaches 115 to 120 degrees F (45 to 50 degrees C).
  2. Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers together in a bowl.
  3. Place beer and butter mixture into bread machine pan, add sugar, salt, and flour, respectively. Create a small well about 2-inches deep in the flour and add yeast; push flour over yeast to cover. Add about half the cheese mixture.
  4. Select Basic or White Bread cycle and start machine.
  5. After the cycle has been running for 30 minutes add remaining cheese mixture. Continue processing in bread machine. Remove loaf from machine and place on a wire rack until cool, about 20 minutes.

Footnotes

  • Cook's Notes:
  • I like to use 4-ounces of pepper jack and 4-ounces of Asiago, but any other cheese or cheese combination would work.
  • If you do not let it cool it will deform the loaf.
  • If you find the bread is rising to high/fast, try removing 1/2 ounce beer the next time you bake. If it is not rising high enough try adding 1/2 ounce beer the next time. Higher altitudes will have differing results.

Nutrition Facts


Per Serving: 144 calories; 10.1 g fat; 4.1 g carbohydrates; 7.2 g protein; 32 mg cholesterol; 707 mg sodium. Full nutrition

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Reviews

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I used Sharp Cheddar, Jack, and hard Parmesan cheese, about 1/3 of each. That was based on what I had around at the time. It came out great. Next time 3 jalapenos.

This is a great recipe. The crust was chewy, and the texture was very fine and delicate.I followed the recipe with just two changes. I did not have the cheese listed so I used shredded cheddars....

Flavor was ok, but the liquid to flour ratio was of. Dough was crumbly and bread was dense. Needed more liquid or less flour.