Recipe adapted from Cooking Light November 2008
1/4 teaspoon Black & Red Pepper (from Penzey's can sub 1/8 tsp black, 1/8 cayenne)
1 clove garlic, minced
3 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 cup cheese (I used smoked swiss)
1 bottle beer
2 tablespoons melted butter, divided
Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add garlic, cheese, and beer to flour mixture, stirring just until moist.
Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Apple-Cheddar Beer Bread: Place 1/2 cup shredded peeled Gala apple in paper towels; squeeze until barely moist. Cook apples in 1 tablespoon olive oil over medium heat for 7 minutes. Use 1 cup shredded extra sharp white cheddar cheese. Use bottle hard cider in place of beer.