Like I said to one of my blogging sisters the other day – what did we do before we had chilies?
I remember when garlic came to Sweden in big time, everybody was stinking it – it was terrible to stand or sit beside somebody that eaten garlic the day before, and today we don’t notice garlic at all, because we all use it more or less. Chilies has come with an explosion too, the last 6-8 years.
This recipe I found in “COOP’s” (only in Swedish) monthly magazine that I get as a member. Liked everything about it and there is no yeast in it. Jonas is the “chilipepperking”– his full name is Jonas Borssén – born 1961 and he have received the distinguee French award from La confrérie du piment d’Espelette for his work with chili.
Have baked “beer bread” for nearly a year now on and off – a recipe I got from “creativenoshing” – one of the first blogs I started to follow. Her beer bread is so good for both my hair and nails too.
So it clicked at once when I read Jonas recipe. So last week I gave it a go and talk about a bread with a kick. Had for breakfast a couple of morning and it kicks you into start mode straight away. Here we go.
Jonas recommended to bake the bread on +200C/+400F for 45 min – but it went a bit dark on top quickly, so I have adjusted the heat and time a bit. Or you can cover it up lightly for the first 15 min and follow Jonas instructions.
Jonas Jalapeñobröd, +180C/+350F for 60 min
100gr(3.5oz) butter + for greasing the baking tin
375gr (13.20oz) flour
3tsp (15ml) baking soda
50ml (1.70oz) sugar
250ml (8.5oz) grated cheese
100ml (3.4oz) finely chopped pickled jalapeños
15ml (1tbsp) chili flakes
5ml (1tsp) salt
1 can/bottle (11oz) light color beer
1. Grease a 4 pint baking tin properly. Melt the butter on very low heat.
2. Mix all the dry ingredients with the cheese, jalapeños, salt and chili flakes
3. Stir in the beer in the dry mix and finish of with mixing in the half amount of the melted butter.
4. Pour the dough into the baking tin and smooth the surface even – now pour over the remaining butter.
5. Bake in the middle of the oven – check the bread with a cake tester.
6. Let the bread rest for 15 min in the baking tin before removing it.
I recommend you cut it in thick slices. Had it with my big bowl of Yellow Spilt Pea Soup last week with loads of cheese on. Gorgoues !!!!
“Bachelor’s fare: Bread, cheese, and kisses.”
Jonas photo provided by and thanks to; pyttes.blogspot.com