I love beer bread. It’s been many years since I made any. The easy thing about beer bread, no proofing yeast, no kneading, just stir and bake. I think of this bread as a Mexican Beer Bread. There is nothing more delicious than warm buttery bread out of the oven.
2 2/3 cups self rising flour
1/4 cup sugar (this does not make the bread sweet)
1 bottle (12 oz.) Corona Beer, room temperature
1 4 oz. can mild green chiles, drained well
1 1/2 cups Mexican blend grated cheese
4 Tablespoons butter, melted and divided
Preheat oven to 350 degrees. Spray your loaf pan with non-stick spray or butter it.
In a mixing bowl, add flour and sugar. Whisk together. Add green chiles and beer. Stir to combine. Once combined, stir in cheese. Add 2 Tablespoons of the melted butter. Blend well and pour into loaf pan.
Bake for 60 minutes and brush the remaining melted butter over the top and pour the leftover butter down the sides of the bread. At this point in time, you can bake until golden brown for a few minutes or top with cheese as I did and bake about 7 more minutes.
Remove from oven and cool completely before slicing. If you are like me, that is pure torture. You can enjoy it warm/hot but it may crumble some if it’s hot. I know this because I could not wait. This is a delicious savory bread that’s great with salads, soups, stews, chowders and delicious on its own. Enjoy!
*I used several paper towels and squeezed it to get the excess liquid removed from the green chiles.