Week 1: Jalapeño Cheddar Bread and Quick Breads

Week 1: Jalapeño Cheddar Bread and Quick Breads

Before we dive into yeast breads next week, quick breads are a great place to start, especially if you're a true beginner bread baker. Quick breads use baking powder or baking soda for leavening rather than yeast. This means no waiting for yeast to make bubbles so the bread will rise, so you'll get to eat your finished product much sooner. Serve this jalapeño cheddar quick bread with chili, as sandwich bread for grilled cheese, or toasted with butter for a quick and easy breakfast. Feel free to add as much (or as little) jalapeño depending on your spice tolerance.

Ingredients

•	2 cups / 9 ounces all-purpose flour
•	4 teaspoons baking powder
•	1 tablespoon sugar
•	1 teaspoon garlic powder
•	1/2 teaspoon salt
•	6 ounces shredded sharp cheddar cheese
•	1 jalapeño pepper, minced
•	1 large egg
•	1 cup milk
•	3 tablespoons melted butter

How to Make Jalapeño Cheddar Quick Bread

1. Gather your ingredients. Preheat the oven to 350 F. Grease and flour an 8 1/2 by 4 1/2-inch loaf pan.

2. In a mixing bowl, combine the flour, baking powder, sugar, garlic powder, and salt; stir to blend thoroughly.

3. Stir the shredded cheese and minced jalapeño pepper into the flour mixture.

4. In a separate bowl, whisk the egg with the milk. Add the melted butter and whisk to blend.

5. Add the milk and egg mixture to the dry mixture and stir just until moistened. Do not over-mix. The batter will be thick. Spread the batter in the prepared loaf pan.

6. Bake the bread for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a rack. Remove the cooled bread from the pan to slice and serve.