I’ve made many beer breads over the past several years, but I don’t recall making one with cheese in it, so I thought I’d give this a try. I made my own self-rising flour (to a one cup measure, add 1 1/2 t. baking powder and 1/2 t. salt; then fill with flour and level off = 1 cup self-rising flour). I didn’t have the green chile peppers on hand so I had to leave them out. And I cut the butter down to 4 T., which was plenty. My loaf was beautifully golden and tested done in 55 minutes. This was very good, and I would make it again, but I think it definitely needs more cheese. I think I will try doubling it next time.
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I’ve made many beer breads over the past several years, but I don’t recall making one with...