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Jalapeño Mustard Beer Bread with Pepper Jack Cheese Dip
This craveworthy bread is both comforting and bold, with a light sweetness that gives way to mellow heat and a tender crumb that stands up to the rich, tangy cheese sauce. Add that up and you have a loaf that’ll be half eaten before it’s barely out of the oven.
Active Time: 15 Min
Total Time: 1 Hr
Servings: 5-10
Ingredients
For the mustard beer bread:- 3 cups all-purpose flour
- 1 (12 oz) lager beer
- Cooking spray
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- 3 Tbsp Plochman’s Jalapeño Blended Mustard, divided
- 1 tsp kosher salt
- ⅓ cup small diced jalapeño pepper, plus additional sliced for garnish
- ¼ cup unsalted butter, melted
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 cup whole milk
- ¼ tsp kosher salt
- 1 Tbsp Plochman’s Jalapeño Blended Mustard
- 1 ¾ cups shredded pepper jack cheese
Directions
- To make the Jalapeño Mustard Beer Bread: Preheat oven to 375ºF. Spray an 8” loaf pan with cooking spray and set aside.
- In a medium bowl, combine the flour, beer, sugar, baking powder, 2 Tbsp Jalapeño Mustard, salt, and diced jalapeño peppers. Stir with a rubber spatula until all flour is incorporated and the batter starts to form a dough.
- Transfer the batter to the prepared loaf pan and use the spatula to smooth out the dough, making sure to reach all corners of the pan. Place the sliced jalapeño peppers on top of the loaf in a decorative pattern. Set aside.
- In a small saucepan over medium-high heat, melt the butter. Remove the pan from the heat and whisk in the remaining 1 Tbsp mustard. Pour butter mixture over the top of the loaf. Bake for 35 to 40 minutes or until the top crust is golden brown and an inserted toothpick in the center comes out clean or with just a few crumbs.
- Let cool for 5 minutes, then transfer the loaf onto a cooling rack and let cool completely before slicing.
- To make the pepper jack cheese dip: In a medium saucepan over medium heat, combine the butter and flour. Whisk until the mixture turns light brown. Slowly pour in the milk, whisking constantly and letting the mixture combine fully before adding more.
- Continue to whisk in salt, mustard, and half of the pepper jack cheese. Wait until totally melted and combined, then add the remaining cheese and keep whisking until the sauce is smooth.
- Serve hot with sliced Jalapeño Mustard Beer Bread. Enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe source: Ingredient
Pepper jack cheese dip recipe adapted from: Allrecipes
