• See my post above for the best type of beer to use for this recipe
• Preheat the oven to 350 F (180 C) for conventional oven. For a convection oven please lower the temperature by 20 F (15 C)
• Lightly oil a 9 x 5 loaf pan and then line with a parchment paper on the long side of the pan, overhanging on the side
  

Prepare the batter:

• Combine the cheddar and parmesan and set aside about 1/4 cup for topping
• Combine flour, baking powder, sugar, sea salt, and black pepper.
  
• Then add the diced jalapeno and toss to make sure they are coated with the flour mixture
  
• Then add melted butter and Dijon mustard into the flour mixture and stir with a fork to roughly combine
  
• Pour the beer into the dry mixture and use spatula to fold until just combined.
  
• The mixture will be thick and lumpy, but as long as you don't see dry pockets of flour, you are done mixing. DO NOT overmix
  
• Scrape the batter into the prepared pan. Smooth the top with the spatula.
  
• Decorate with a few slices of jalapeno pepper if you choose to do so. Scatter the cheese topping you reserved earlier
  

Baking:

• Place the pan in the middle rack and bake for 50-60 minutes or until a toothpick inserted into the center of the bread should comes out clean with a few moist crumbs are fine

Cool down:

• Let the bread cool down in the pan for 20 minutes and then remove from the pan and let it cool on the cooling rack completely before slicing. If you slice into it while it's warm, it will crumble
  

Leftovers:

• This bread can be stored at room temperature for 2 days in an air-tight container
• The bread also freezes well. Let it cool down completely and then wrap with a cling wrap and put inside the freezer bag for up to one month. Simply thaw at room temperature before serving. Toast them briefly and they are as good as new