I'm no baker. Not that I can't bake, I just don't like all of the reading and measuring and paying attention. That's why this bread recipe is right up my alley.3 cups of self rising flour (SELF RISING very important)
3 tablespoons of sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon of cayenne pepper
1 tbsp of dried oregano
Non stick cooking spray
1 cup shredded medium cheddar cheese
1 cup pickled jalapeno rings whole or minced - use less if you don't like much heat - or just leave them out and make cheese beer bread.
1-12 oz can of beer - I like to use a pale ale but a PBR works fine in a pinch.
Melted butter for brushing
*Preheat oven to 350 degrees. Spray baking sheet with cooking spray. In a large bowl combine dry ingredients, cheese and jalapenos; mix until blended with a wooden spoon. Then, pour the entire beer in and keep mixing until flour mixture is completely combined with the beer. Scrape the sticky dough onto the baking sheet to form a rustic mound no more that 3 inches thick. Bake for 35 to 45 minutes until toasty brown. Try to cook it 40-45 minutes if it's not getting too brown. I've thought it looked pretty done at 35 minutes and had it be a little doughy in the middle. Brush the top with a little melted butter before the last 10 minutes of baking.
Slice 1 inch thick or just break off in chunks.
Goes great with chili.
Serves 6-8
