Preparation time: 15 minutes; Cooking time: 1 hour 5 minutes; Makes: 9 x 5-inch (23 x 13cm)

Ingredients

• 1 teaspoon olive oil
• 1 small red onion, finely chopped 

• 200g smoked bacon, finely chopped
• 
450g (1Ib, 3½ cups) all-purpose flour
• 3 teaspoons baking powder
• 
90g (3oz, 1 cup) coarsely grated Monterey Jack Jalapeño Cheese

• 240ml (1 cup) cold lager beer
• 
240ml (1 cup) cold stout beer

Instructions

1. Cook the onion and bacon: Heat the olive oil in a large skillet over medium heat and cook the bacon until brown. Add the onion and continue cooking 5 minutes until the onion is soft. Season with freshly ground pepper. Transfer onto on a plate lined with absorbent paper towel. Allow to cool completely.
2. Preheat the oven to 425ºF (220ºC) ten minutes before using. Grease and line the base of a 9 x 5-inch (23 x 13cm) loaf pan with parchment. Sift the flour and baking powder. Stir in the cooled onion and bacon, and the cheese. Make a well in the centre.
3. Add the beers to the well and stir until well combined into a thick sticky batter. Spoon the mixture into the prepared pan and level the top. Bake 45-50 minutes or until a skewer inserted in the middle comes out clean. Leave in the pan for 5 minutes then transfer to a cooling rack.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to note:

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 425°F (220°C) for 45 minutes.

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