My first variation to the original recipe is described in the second postscript to my original post. My most recent variation, however, was more significant and thus deserves this separate post.
Being out of whole-wheat flour but wanting to add some fiber and whole-grain goodness to my chile-cheese beer bread, I decided to replace some of the white flour with oat flour. To make the oat flour, I processed just over 1 1/2 cups of old-fashioned (not instant or quick-cook) rolled oats in my food processor until finely ground. This made 1 1/2 cups of oat flour, and I replaced the same amount of white flour in my recipe with the oat flour. The use of oat flour resulted in two important differences as discussed a little later.
|Dried New Mexico chile|
|Dried Ancho chile|
Now for the important differences I noticed as a result of the oat flour: First, the dough seemed "wetter" and thus required a little extra flour to be worked in before it was ready to bake. I simply kept adding a handful of white flour at a time and working it into the dough until it felt right (stiff but still pliable and no longer sticky but not dry - you'll know the feel if you bake bread fairly regularly).
The other significant difference was the baking time: After 65 minutes in the oven, the bread was still a little underdone in the middle. My advice is to bake for at least 70 minutes, and maybe even a little longer depending on your oven, if you decide to replace some of the regular flour with oat flour.
If you make my Spicy Chile Cheese Beer Bread or try a variation of your own, please feel free to post a comment and share your recipe!