Stone Smoked Porter Three Cheese Jalapeño Bread

Beer Details

• Beer Style: American Porter
• 5.9
• 53
• Brewery: Stone Brewing Co.

Asking Stone

Stone is notorious for having hoppy beers. This isn’t a bad thing by any means, I enjoy my fair amount of hops and I love my Stone beers. However, when it comes to baking beer bread, hoppy beer turns out bitter and sour (I need to experiment with a sourdough IPA in the future). This lead me to wonder what beer would bode well when making bread. So I went to the source:

@kylevalenzuela Stone Levitaton Ale works well in bread. Or Stone Smoked Porter if you’re looking for something a little different!

— Stone Brewing Co. (@StoneBrewingCo) June 6, 2014

Something different you say? I am always looking for something different. I brainstormed various ways in which I could make a sweet bread with the Stone beer. But this is a smoked porter. Sweet flavors is the wrong way to go about this. So I decided to make a smokey cheesy bread.

Conclusion

The bread came out a little mild but delicious nonetheless. But if you want to make the flavors a little bolder, do the following steps after make the bread:

• Cut bread into slices
• Add more butter and garlic salt on each individual slice
• Bake in oven for a couple of minutes or use toaster
• Enjoy a bolder flavor

This bread goes well with spaghetti, soups, and salads. I encourage getting an extra Stone Smoked Porter to enjoy while cooking.

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Stone Smoked Porter Three Cheese Jalapeño Bread ingredients

• 3 cups of all purpose flour (or self rising flour)
• 3 teaspoons of baking powder (omit if using self rising flour)
• 1 teaspoon of salt (omit if using self rising flour)
• 12 fluid ounces of Stone Smoked Porter
• 1/2 cup of raw milk cheddar cheese
• 1 cup of medium cheddar
• 1/8 cup of Parmessan cheese
• 1/2 cup of chopped pickled Jalapeños
• Splash of pickled Jalapeño juice
• 1/4 cup of butter
• 2 teaspoons of garlic powder (chunks of garlic if you are feeling bold)

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Stone Smoked Porter Three Cheese Jalapeño Bread directions

• Preheat the over to 350 degrees Fahrenheit.
• Add all the dry ingredients into a bowl. Grade the cheeses into the bowl, but leave half a cup of medium cheddar for later. Add the Jalapeños. Mix the cheese and Jalapeños into the dry ingredients.
• Slowly pour the Stone Smoked Porter and the jalapeño juice into the dry ingredients. Mix Slowly. Continue mixing until the dough becomes thick. If you notice that the dough is really mushy and sticky, add a little more flour. Likewise, if you notice the dough too dry, add a splash more of beer (or a little water if you are out of beer).
• Pour the contents into a cast-iron dutch oven pan(I was feeling bold, but you can use a loaf pan as well). Grade the remaining cheese on top of the dough.
• Place your bread in the oven for 50 minutes.
• Melt the butter in the microwave. Mix in garlic powder (or garlic cloves) into the butter. pour butter on top of the bread.
• Bake for another 10 minutes. Enjoy your bread!

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