Cheese & Beer Bread

Jake's Mom and I Made this while she was here visiting, We didn't have cheddar cheese so we used monterey Jack, we also used a dark beer, not that it would have made much difference but I'm pretty sure the cheese did, anyway it was a yummy hit with my roast and I'm pretty sure it would have been even better with the Cheddar cheese!!

Got this recipe from a recipe group I am on.

2 1/2 cups all purpose flour
2 tablespoons sugar

2 1/2 teaspoons baking powder
1 teaspoon dried oregano, crushed

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon dried basil or marjoram, crushed

1 12-ounce can (1 1/2 cups) beer

1 cup shredded cheddar cheese (4 oz.)

1 tablespoon chopped, seeded fresh jalapeno pepper (optional)

Grease the bottom and 1/2" up the sides of a 8x4x2-inch or a 9x5x3-inch loaf pan, set aside. (we used Olive oil)

In a large mixing bowl stir together the flour, sugar, baking powder, oregano, baking soda, salt and basil or marjoram. Add the beer, cheddar cheese and if desired the jalapeno pepper. Stir just until combined (batter should be lumpy).Spoon batter into prepared pan.

Bake in a 375 oven for 35-40 minutes or until golden. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm or cool completely on rack.

Yield: 1 loaf 16-18 servings