Cheese and Beer Bread

I decided to make a kielbasa, cabbage and apple crock pot recipe tonight.  What goes better then beer?  The kielbasa recipe was nothing to write home about, so I decided not to post it.  The bread, however is another story.  This recipe calls for 12 oz of beer.  I happened to have an 8 oz bottle, so I used 4 oz of chicken broth.  According to Google, (what did we do before Google?) a substitute for light beer is chicken broth, where beef broth substitutes regular beer.   Even though there was a mild taste of beer, my kids liked it, and no one got the least bit tipsy. 
1 loaf makes 16-18 servings.... Hah!  **Better Homes and Gardens New Cook Book 1996**

2 1/2 oz flour
2 tablespoons sugar
2  1/2 teaspoons baking powder
1 teaspoon crushed oregano
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon crushed basil or marjoram (I used basil)
1`  12 oz can beer
1 cup shredded cheddar cheese
1 tablespoon chopped, seeded jalapeno pepper - optional

• Grease bottom and 1/2 inch up the sides of a loaf pan
• In a mixing bowl, stir in flour, sugar, baking powder, oregano, baking soda, salt, and basil or marjoram
• Add beer and cheddar cheese.  (jalapeno if using)
• Spoon batter into pan
• Bake at 375 degrees for 35-40 minutes or until golden 
• Cool on a wire rack for 10 minutes, then remove from pan

-Queenie Cuisine