Jalapeno Cheese Beer Bread

Makes: 4 mini loaves (12 slices per loaf)

Serving: 2 slices

Prep Time: 45 min
Cook Time: 35 min
Est. WW pts: 4 pts

3 ¼ cups all purpose flour

1 Tbsp baking powder

1 tsp dry mustard

½ Tbsp Italian dried herbs

¾ cup fat free sour cream

1 cup room temp light beer

¼ cup V8

½ Tbsp Worcestershire sauce

1 beaten egg

1 cup shredded firm mozzarella cheese

½ cup shredded provolone cheese

1 cup shredded sharp cheddar cheese

½ cup pickled jalapenos (we used bread and butter jalapenos)

Prep:

1)      Preheat oven to 350 degrees.

2)      Dice the jalapenos and set aside.

3)      Make sure all cheese is shredded, if bought in large pieces, shred all cheese and place in a bowl. Set aside ¼ of cheese mixture into a small bowl to top loaves.

Cooking:

1)      In a small bowl, beat the egg. Add beer, sour cream, V8, Worcestershire and mix until combined. The sour cream will still be lumpy.

2)      In a large bowl, whisk together flour, baking powder, dry mustard and herbs. Add cheese and jalapenos and stir until cheese and jalapenos are coated in flour mixture.

3)      Add wet mixture to dry mixture and stir until combined. Do not over stir.

4)      Spoon mix into greased loaf pans.

5)      Sprinkle remaining cheese on top of each loaf.

6)      Bake for 35 min or until cheese on top is melted and golden.

To plate:

This bread is great with homemade meatloaf (as a slider sandwich) or just simply warm and topped with butter.

Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!  ~James Beard