Jalapeño Cheddar Beer Bread

Ingredients:

• 110 g unsalted butter, melted
• 2 and 3/4 cups self-raising flour, sifted
• 2 tablespoons of sugar
• 3/4 cup grated cheddar
• 1 bottle or can (0.33 l) of beer (lager, pilsner or IPA) at room temperature
• 1 cup pickled jalapeño rings

Preparation:

1. Preheat oven to 190°C. Grease a 20x10x6 cm loaf pan with melted butter.
2. In a large bowl, combine the flour, sugar, and 1/2 cup of cheddar. Pour the beer into a medium bowl. Add half of the remaining butter and whisk until foamy.
3. Pour the beer and butter mixture into the flour mixture and stir (it's okay if some lumps remain). The dough will be relatively thick and coarse. Transfer it to the prepared loaf pan and spread it into an even layer. Pour the remaining butter over the dough and top with the remaining 1/4 cup of cheddar and the jalapeño slices.
4. Bake until golden brown and a thermometer inserted into the center registers 185°F (88°C), 1 hour to 1 hour 5 minutes.
5. Let cool in the pan on a wire rack for 15 minutes. Then remove the bread from the pan and enjoy warm or at room temperature.