No knead Cheesy Jalapeño Beer Bread
servings10 -12 slices
Prepared and baked within 60 minutes, this No knead Cheesy Jalapeño Beer Bread is super easy to make. There's no kneading or rising required.
Watch how to make the recipe
Ingredients
- 3 cups self rising flour see note1
- 2 ½ Tablespoons white granulated sugar
- 1 clove crushed garlic
- ¼ teaspoon salt
Seasoning see note 2
- 1 teaspoon Italian dried herbs
- ½ teaspoon crushed red chillies optional
- 1 cup shredded (grated) cheddar cheese (reserve ¼ cup for topping) see note 3
- ¼ cup sliced Jalapeño (reserve a few slices for topping) see note 4
- ¼ cup chopped red bell pepper
- 12 oz beer see note 5
For topping after baking see note 6
- ¼ cup melted butter
Instructions
- Preheat the oven to 350°F /180°C ( 160°C fan oven). Line an 8x4 inch (20x10 cm) loaf pan with parchment (baking paper) and set aside.°
- In a large bowl, whisk together the self rising flour, white granulated sugar, crushed garlic, salt, Italian dried herbs and crushed red chillies (if using).
- Add in the shredded (grated) cheddar cheese, sliced jalapeño and chopped red bell peppers. Mix well to combine.
- Pour in the beer and mix with a spatula until just combined. Do not over mix.
- Pour the mixture into the prepared loaf pan.
- Top with the reserved cheese and jalapeño slices
- Bake for 40 to 45 minutes or until a skewer inserted into the center or the bread comes out clean. See note 7
- Remove the baked bread from the oven, but leave in the pan. Brush with the melted butter, leaving to soak in for about 10 minutes before turning out onto a cooling rack.
- Allow to cool for about 15 to 20 more minutes before slicing. See note 8
Storage
- Best enjoyed fresh or a few days after baking. However if by some miracle you still do have a few slices left over, here's how to store 😁
- At room temperature: In an airtight container for up to 2 days
- In the refrigerator: In an airtight container for up to 5 days.
- In the freezer: In an airtight container for up to 2 months.
Recipe Notes
1 Self rising flour substitute: I used self rising flour in this recipe. If you do not have self-raising flour, then make your own by using cake flour OR all-purpose flour.
For each cup of flour, whisk together,1 ½ teaspoon of baking powder and ¼ teaspoon of salt.
Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour. 2.Seasoning: For this recipe, I added a little extra spice, using red crushed chili flakes. It's totally optional and can be left out if preferred.
Italian seasoning gives amazing flavor, but you can add something similar like dried mixed herbs or fresh or dried thyme 3. Cheese: Choose from Gouda,Monterey Jack cheese, Mozzarella, Edam or Gruyere. I used yellow cheddar in this recipe. 4. Jalapeno substitute: If you do not have fresh jalapenos, then pickled jalapenos, bell peppers, scallions (green onion) chives or garlic chives will work just as well in this recipe. 5. Type of beer to use: Any beer, alcoholic or non alcoholic, warm or cold will work. Keep to a neutral flavored beer which will produce a flavor similar to traditional yeast based bread. I used Heineken Zero Non Alcohol Beer 6. Brushing the baked bread with butter: Brushing on the butter after the bread is baked is optional, but strongly suggested. It helps the butter soak into the top giving the crust a nice flavor and helps it brown. 7. If you find that the top of the bread is browning too quickly, then cover loosely with foil. Try to form a dome so that the top of the bread does not touch the foil. This should usually be during the second half of the baking time 8. Please allow the bread to cool for at least 15 to 20 minutes before slicing. Torture, I know 😱but you need some of that steam to escape or else your slices might be doughy. It's best cooled until only slightly warm before slicing as the texture and flavor are still developing.
For each cup of flour, whisk together,1 ½ teaspoon of baking powder and ¼ teaspoon of salt.
Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour. 2.Seasoning: For this recipe, I added a little extra spice, using red crushed chili flakes. It's totally optional and can be left out if preferred.
Italian seasoning gives amazing flavor, but you can add something similar like dried mixed herbs or fresh or dried thyme 3. Cheese: Choose from Gouda,Monterey Jack cheese, Mozzarella, Edam or Gruyere. I used yellow cheddar in this recipe. 4. Jalapeno substitute: If you do not have fresh jalapenos, then pickled jalapenos, bell peppers, scallions (green onion) chives or garlic chives will work just as well in this recipe. 5. Type of beer to use: Any beer, alcoholic or non alcoholic, warm or cold will work. Keep to a neutral flavored beer which will produce a flavor similar to traditional yeast based bread. I used Heineken Zero Non Alcohol Beer 6. Brushing the baked bread with butter: Brushing on the butter after the bread is baked is optional, but strongly suggested. It helps the butter soak into the top giving the crust a nice flavor and helps it brown. 7. If you find that the top of the bread is browning too quickly, then cover loosely with foil. Try to form a dome so that the top of the bread does not touch the foil. This should usually be during the second half of the baking time 8. Please allow the bread to cool for at least 15 to 20 minutes before slicing. Torture, I know 😱but you need some of that steam to escape or else your slices might be doughy. It's best cooled until only slightly warm before slicing as the texture and flavor are still developing.
Nutrition
Serving: 1slice | Calories: 243kcal | Carbohydrates: 35g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 255mg | Potassium: 62mg | Fiber: 1g | Sugar: 7g | Calcium: 22mg | Iron: 1mg