This is a quick bread that's very similar to the beer bread I posted a few months ago. Our jalapeno plant blew up this summer and it gave us more than we could eat at a time so I had to get creative to figure out how to use them up so we could still enjoy them. This bread requires no kneading or proofing, so you just mix up all the ingredients and throw it in a loaf pan, bake, and call it a day. This is great with chili or other southwest dishes! I recommend using a sharp cheddar for more flavor, but any type of cheddar will work just fine. This is a fun recipe to make a share with others, as it'll last just under a week if its wrapped properly!
Servings: 6-8 (makes 1x loaf)
Prep Time: 10 min
Total Time: 1 hr 10 min
INGREDIENTS:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp sugar
Pinch of salt
3/4 cup Greek yogurt
1/4 cup milk
1 egg
1/4 cup butter, melted
1 1/4 cup shredded sharp cheddar cheese
2 medium size jalapeno, seeded and minced
DIRECTIONS:
Preheat oven to 350 degrees F. Grease a standard size loaf pan and line with parchment paper.
Mix yogurt, milk, and egg using a stand mixer. Add melted butter and mix again.
Add flour, baking powder, baking soda, sugar, and salt and mix until just combined.
Fold in jalapeno and cheese.
Bake for 1 hr. Let cool for at least 20 minutes before removing from pan and slicing.
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