Sunday, May 13, 2012

Jalapeno Cheddar Quick-Bread


Talk about a simple bread! 
That's why I like to call it a "quick-bread".
There is no kneading, rising, resting...just combine the dry ingredients, the wet ingredients, and mix together!
Just that simple.
This bread has a bit of a bite to it, and can be adjusted to suit your desired hotness level.
I like this best toasted and coated in a nice layer of butter.
It is pretty hard to resist it. Especially that great aroma. 



Jalapeno Cheddar Quick-Bread

2 cups flour
2 tsp sugar
1 tbsp baking powder
1 tsp black pepper
1 tsp salt
1 cup shredded cheddar cheese
1 cup milk
1/3 cup oil
1 egg
3 jalapeno peppers (cut with membrane and seeds removed to your desired likeness); diced
1 bell pepper (green or red); diced

Preheat oven to 375°
Grease 8x4 baking dish

In a large bowl, combine the dry ingredients; flour, sugar, baking powder, pepper, salt and shredded cheese.
In a separate bowl, combine milk, oil, egg.
Make a well in the flour mixture, add milk mixture into the center well in the flour.
Combine until all is moistened.
Fold in the diced peppers.
Transfer batter to the baking dish, and bake for 45-55 minutes or until golden brown.
Let cool completely before slicing.

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