Beer-Cheddar-Jalapeño Bread | Oregonian Recipes

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1/2 cup old-fashioned oatmeal, uncooked, or 1/3 cup cornmeal (not coarse polenta)
• 2 tablespoons granulated sugar (optional, but recommended if you are using a hoppy beer)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 cup finely cubed cheddar cheese, preferably sharp or extra-sharp (5 to 6 ounces)
• 1 1/2 cups (one 12-ounce bottle) light beer, such as pale ale or pilsner
• 1 jalapeño chile, minced (for spicy bread, don't remove the ribs or seeds)