{"id":4805,"date":"2012-02-27T09:43:01","date_gmt":"2012-02-27T15:43:01","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4805"},"modified":"2012-02-27T21:22:02","modified_gmt":"2012-02-28T03:22:02","slug":"daring-bakers-jalapeno-bacon-and-cheese-beer-bread-blueberry-almond-streusel-bread","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2012\/02\/27\/daring-bakers-jalapeno-bacon-and-cheese-beer-bread-blueberry-almond-streusel-bread\/","title":{"rendered":"Daring Bakers: Jalape\u00f1o, Bacon and Cheese Beer Bread &#038; Blueberry Almond Streusel Bread"},"content":{"rendered":"<p>Oh, how I love quick breads. \u00a0They are delicious, easy and, most importantly, quick. \u00a0This month&#8217;s challenge was quite versatile and so fun. \u00a0I was able to make one loaf of savory bread to serve with dinner and then a sweet loaf a couple days later for breakfast. \u00a0Getting started on this challenge more than a day before the posting date was immensely helpful and I hope I can do the same thing next month. \u00a0But we shall see&#8230;I have a history of acknowledging how great it was to work on something and get it done early and yet still managing to go back to my old ways of procrastination.<\/p>\n<p><em>The Daring Bakers\u2019 February 2012 host was \u2013 Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.<\/em><\/p>\n<p>This jalape\u00f1o bread was a big hit. \u00a0I made a meal of barbecued chicken, creamed corn and cole slaw (all recipes I&#8217;d never used before and all of which were flops) and then this bread. \u00a0My husband told me the bread was the best part of the meal, and he was right. \u00a0I used a sharp cheddar cheese, pickled jalape\u00f1os, crumbled bacon and a bottle of Shiner. \u00a0We ate it with dinner warm from the oven and the next couple of mornings toasted with butter. I&#8217;m bummed it&#8217;s all gone, so I&#8217;ll probably have to make another loaf. <a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2012\/02\/jalapenobread1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-4808\" title=\"jalapenobread\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2012\/02\/jalapenobread1.jpg?resize=675%2C458\" alt=\"\" width=\"675\" height=\"458\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2012\/02\/jalapenobread1.jpg?w=675 675w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2012\/02\/jalapenobread1.jpg?resize=300%2C203 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2012\/02\/jalapenobread1.jpg?resize=150%2C101 150w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2012\/02\/jalapenobread1.jpg?resize=400%2C271 400w\" sizes=\"(max-width: 675px) 100vw, 675px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<h3><em>Jalape\u00f1o, Bacon and Cheese Beer Bread<\/em><\/h3>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li>3 cups flour<\/li>\n<li>3 tablespoons sugar<\/li>\n<li>2 teaspoons baking powder<\/li>\n<li>1 teaspoon coarse salt<\/li>\n<li>1\/2 cup chopped pickled jalape\u00f1os<\/li>\n<li>1\/2 cup bacon, cooked and crumbled<\/li>\n<li>1 cup grated cheese<\/li>\n<li>12 ounces beer<\/li>\n<li>1\/4 cup butter, melted<\/li>\n<\/ul>\n<p>Directions<\/p>\n<ol>\n<li>Preheat oven to 375\u00b0F and grease a 9&#215;5 loaf pan.<\/li>\n<li>Measure and then sift the flour, baking powder, sugar and salt into a mixing bowl.<\/li>\n<li>Mix in the the chopped jalape\u00f1os, cheese and bacon.<\/li>\n<li>Pour one can of beer into the mixing bowl and mix until blended.<\/li>\n<li>Pour mixture into the loaf pan, then pour half of the melted butter over the top.<\/li>\n<li>Bake for 30 minutes, then pour remaining butter on top of the loaf. \u00a0Bake for another 20-30 minutes or until golden brown.<\/li>\n<li>Cool for 5-10 minutes, then remove from the pan and cool an additional 10 minutes.<\/li>\n<\/ol>\n<p>The blueberry almond bread recipe came from <a href=\"http:\/\/joythebaker.com\/2008\/07\/raspberry-almond-bread\/\" target=\"_blank\">Joy the Baker<\/a>. \u00a0She used raspberries in her bread, and I might try that next time, or maybe a mix of berries. \u00a0I used frozen blueberries that I&#8217;d thawed out and drained, and dried as much as I could on paper towels. \u00a0I added a buttery almond streusel to the top of this bread that was so delicious, sweet and crunchy. \u00a0It might have been my favorite part of the loaf. <a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2012\/02\/blueberrybread.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-4807\" title=\"blueberrybread\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2012\/02\/blueberrybread.jpg?resize=675%2C465\" alt=\"\" width=\"675\" height=\"465\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2012\/02\/blueberrybread.jpg?w=675 675w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2012\/02\/blueberrybread.jpg?resize=300%2C206 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2012\/02\/blueberrybread.jpg?resize=150%2C103 150w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2012\/02\/blueberrybread.jpg?resize=400%2C275 400w\" sizes=\"(max-width: 675px) 100vw, 675px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<h3><em>Blueberry Almond Streusel Bread<\/em><\/h3>\n<p>Streusel<\/p>\n<div><em>Ingredients<\/em><\/div>\n<ul>\n<li>1\/3 cup flour<\/li>\n<li>1\/4 cups sliced almonds, toasted<\/li>\n<li>1\/4 cup cold butter, cut into small chunks<\/li>\n<li>1\/4 cup brown sugar<\/li>\n<li>1\/4 cup sugar<\/li>\n<\/ul>\n<div><em>Directions<\/em><\/div>\n<div>\n<ol>\n<li>Mix together all ingredients except for almonds and butter.<\/li>\n<li>Cut butter into flour mixture with a pastry blender or two knives until the butter pieces are mostly the size of small pebbles with some larger pieces, then mix in the almonds. \u00a0Refrigerate until ready to use.<\/li>\n<\/ol>\n<div>Bread<\/div>\n<\/div>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li>2 cups flour<\/li>\n<li>1 teaspoon baking powder<\/li>\n<li>1 teaspoon baking soda<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/2 cup (1 stick) unsalted butter, room temp<\/li>\n<li>1 cup sugar<\/li>\n<li>1\/2 teaspoon pure almond extract<\/li>\n<li>2 eggs<\/li>\n<li>2 tablespoons sour cream<\/li>\n<li>1 cup blueberries, fresh or thawed and drained if frozen<\/li>\n<li>1\/3 cup slivered almonds, toasted<\/li>\n<\/ul>\n<div><\/div>\n<p><em>Directions<\/em><\/p>\n<ol>\n<li>Preheat oven to 325\u00b0F. \u00a0Grease and sugar a 9&#215;5 loaf pan.<\/li>\n<li>In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.<\/li>\n<li>In a large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.<\/li>\n<li>Spoon the batter into the prepared pan, then top with streusel. \u00a0Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.<\/li>\n<li>Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.<\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2012\/02\/27\/daring-bakers-jalapeno-bacon-and-cheese-beer-bread-blueberry-almond-streusel-bread\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Oh, how I love quick breads. \u00a0They are delicious, easy and, most importantly, quick. \u00a0This month&#8217;s challenge was quite versatile and so fun. \u00a0I was able to make one loaf of savory bread to serve with dinner and then a sweet loaf a couple days later for breakfast. \u00a0Getting started on this challenge more than [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[16,10,7],"tags":[157,21,354,87,439,441,539,368,540],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-1fv","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4805"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=4805"}],"version-history":[{"count":1,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4805\/revisions"}],"predecessor-version":[{"id":4809,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/4805\/revisions\/4809"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=4805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=4805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=4805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}