Got chili? Here is a perfect companion bread. A southwest style jalapeño and cheddar bread that works every time.
Jalapeño Cheddar Bread
Makes 1 loaf
2 cups all-purpose flour
2 teaspoon sugar
1 tablespoon baking powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 cup shredded sharp cheddar cheese
1 cup milk
1/3 cup canola oil
1 large egg
3 jalapeño peppers, seeded and diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
Preheat the oven to 375 degrees F. Grease or spray an 8×3-inch loaf pan.
Sift together the flour, salt, pepper, sugar and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture.
In a separate bowl, combine milk, oil and egg and whisk together. Pour mixture into well in center of flour and stir mix together lightly with a wooden spoon. Add peppers and stir just until dry ingredients are all combined. The batter should be lumpy.
Pour the batter into the prepared pan, and place in the oven. Bake until top is golden brown, and springs back when touched in the center, about 45-50 minutes. Cool on a rack for 10 minutes, then remove the bread from the pan and eat warm!