Bacon and Cheddar Beer Bread

Ingredients

• 3 cups sifted White Lily self-rising flour
• 1 teaspoon freshly ground black pepper
• 2 envelopes Goya ham flavoring
• 2 tablespoons sugar
• 4 tablespoons cold butter, cut into cubes
• 1 cup (4 ounces) grated sharp Cheddar
• 1/2 cup cooked real bacon pieces
• 1 (12 ounce) bottle beer

Directions

In food processor fitted with the chopping blade, first 4 ingredients. Add butter. Process in pulses until it resembles meal. Stir in cheese and bacon. Package airtight and store in the refrigerator. Give along with a bottle of beer and baking instructions.

Baking Instructions:

BREAD LOAF: Preheat oven to 350 degrees. Grease a 9-by-5-inch bread pan. Empty contents of package into a mixing bowl. Make a well in center of ingredients. Pour beer into well. Stir by hand just until ingredients are blended. Spread batter evenly in bread pan. Bake 40-50 minutes, until bread sounds hollow when tapped. Remove from oven and place on cooling rack for 5 minutes. Remove bread from pan. Bread slices cleaner and neater if allowed to cool before slicing. Makes 1 loaf.

MUFFINS: Preheat oven to 400 degrees. Grease a standard-size, 12-cup muffin tin. Divide batter in pan. Bake for 18-20 minutes, until pick inserted in center of muffin comes out clean. Makes 12 muffins.