Jalapeño-Toma Beer Bread
Makes 1 loaf
1 stick (8 tablespoons) unsalted butter, melted
2 3/4 cups flour
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon garlic powder
1 tablespoon sugar
2 fresh jalapeños, seeded and chopped
1 cup shredded Point Reyes Toma (about 4 oz)
One 12-ounce can or bottle lager, pilsner or IPA-style beer, at room temperature
1 fresh jalapeño, seeded and thinly sliced into rounds
Preheat oven to 375° F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
Whisk together flour, salt, baking powder, garlic powder, sugar, chopped jalapeños and ½ cup Toma in a large bowl.
Pour the beer into a medium bowl. Add half of the remaining butter and whisk together.
Pour the beer-butter mixture into the flour mixture and fold until just combined, until the batter is thick and shaggy. Transfer to the prepared loaf pan, smoothing the top evenly. Pour the remaining butter over the batter and top with the remaining Toma and the jalapeño slices. Bake until a toothpick inserted comes out clean and the top is golden brown, 50-60 minutes.
Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature, with or without a pat of butter.
