SHE2016©
So I made venison back-strap stew that included that precious, tender, and prized deer meat, turnips, carrots, celery, onion, and slivered red cabbage, all braised and stewed together to make one savory and wonderful bowl of warming yumminess on a cold winter's night. (LOTS of adjectives there) To go with it, I made a quick bread - no, let me explain it the way it deserves: This is a fast and easy bread make with seasonal beer (in this case, winter beer), beautiful fresh-and-pickled jalapenos, and mounds of gorgeous shredded cheddar cheese. It may very well be the best thing EVER, and this I PROMISE YOU. The Hubster made a simple turkey sandwich with it the very next day and said it was the best sandwich he has ever had in his entire LIFE ...... because of the BREAD, Y'all. MAKE THIS. Then slather it in (real) butter while its still warm, and know that it must be a little taste of what Heaven is like.
QUICK BEER JALAPENO CHEDDAR BREAD
3 cups all-purpose flour
3 tsp baking powder
1 tsp sea salt
1/4 cup sugar
2 - 3 pickled jalapenos, chopped
2 - 3 fresh jalapenos, seeded and chopped
1 1/2 cups shredded cheddar cheese
12 ounces seasonal beer or beer of your choice
4 tbs butter, melted
Preheat oven to 350 degrees. Mix together flour, baking powder, sugar and salt into a mixing bowl. Add the chopped jalapenos, cheddar cheese, and butter. Pour beer into the mixing bowl and mix until blended. Pour mixture into a prepared loaf pan. Bake for about an hour or until golden brown. Tent with aluminum foil and cool for 5-10 minutes. Slice and serve or just grab a chunk of it with your bare hands like an animal and place a honkin' piece of butter on it and eat straight out of the pan!
NOTES: You are so welcome.