Cheesy Beer Bread

[AmyH]

Here's a pretty good addition to the ziplock recipes-

Cheesy Beer Bread

mix together in one ziplock bag:
3 cups (about 13.5 oz) all-purpose flour
3 Tbsp sugar
2 tsp baking powder
1 tsp salt
Optional- about 1 Tbsp or so of dried herbs of your own choice (I like dried basil)

In a separate ziplock bag take 1 cup shredded cheese of your own choice (I have tried Cheddar and Fontina in this recipe, and they are both very good), or you can pick up a bag of already shredded cheese at the store

When you get to camp, mix together the dry ingredients and cheese and add 1 Tbsp olive oil (optional) and one good 12 oz. beer of your own choice (I like a good amber, but Bud would probably work fine Ira ). Mix it up until moist.

Spoon into a lightly oiled loaf pan (I am hoping the Dutch Oven Gurus can chime in with a DO suggestion for this part) and sprinkle with 2 Tbsp melted butter. Cook at around 375 degrees for 35 minutes then sprinkle, or brush on another 2 Tbsp. melted butter. Cook for another 23 minutes or so until a wooden pick inserted comes out clean. Cool for about 5 minutes before slicing.

I am thinking that this would work in a DO just great. Maybe a 10" DO?

Side option, saute about 1 cup diced onion (sweet onion is great) in the 1 Tbsp of olive oil and add to the batter.

Enjoy!

[Ma3tt]

My three favorite things I'm doing it this weekend!

[AmyH]

Cool Ma3tt, let me know how it turns out. I am assuming you'll try it in a DO, right? I am going to get one soon, so I want to know how this recipe will work in one.

[bledsoe3]

Ma3tt, Be sure and let us know what size DO you use. I'm told a 14" is good for bread.

[Dean in Eureka, CA]

I'm told a 14" is good for bread.

Who in the world told you that Jim?

I am going to get one soon...

You might want to consider heading down to La Pine, OR this Saturday...
(IDOS Fall Convention)

[Ira]

Did someone say BEER?

This sounds cool, because I never made fresh bread in the first place!

[AmyH]

You'll love this recipe then Ira, it is the easiest bread to make, that I know of. And oh man is it tasty. I made a loaf last night before writing the recipe down for you all, and it was incredible!

Dean, I wish I could make the IDOS this weekend, but I am actually going to be down near San Francisco visiting friends and partaking in the wine festival out near Livermore. The wine and festivities will be a lot of fun, but I must admit I was a bit bummed to discover I would miss out on the IDOS. You'll have to tell me all about it.

[Laredo]

bledsoe,
a 14'' for bread is standard for small groups. it'll hold about 1 1/2 to 2 dozen good sized biscuits. (that standard round glass biscuit/pie pan is 8'' that you get six to nine biscuits out of; the McDonald's 'sausage biscuit' is a big biscuit, you can get four of them in an 8'' pan).
if you're ever around one go to a chuckwagon cookoff. You'll see walnut-size biscuits build up to burger-roll size in a 26'' at at least one wagon. Good ones -- sourdough ones -- are a taste like nothing else there is. If you can find a cocinero who makes his own "lick", make sure you get some of that on hot biscuits.

[KA]

Hi Amy,
I made the bread recipe tonight and it was yummy. It made the whole house smell great, too. I used Alaska Summer Ale, which is slightly sweet, and cheddar cheese. A grilled chicken/apple sausage, some green salad, and a glass of wine made a very nice dinner. Who could ask for more than that?(....well, maybe having my trailer finished)
Thanks for sharing such a good and easy recipe.
Kris

[AmyH]

Glad you liked it Kris. I just got back from visiting friends in S.F., and I made two loaves when I was there. One with cheddar/jack mix and mild chilies from a can and another with jack cheese and fresh rosemary. The second one turned out better than the one with chilies. I think the chilies kind of make it a bit mushy. I think fresh jalapenos would probably have worked better, so I am going to try that idea later on. The rosemary one was amazingly tasty.

[Ma3tt]

Did it, loved it, will do it again with a bit more cheese, moisture (beer) was just right.
8 people finished off a double batch real fast!
12" oven 16 coals on top 8 under 40 minutes
Cheese Sharp Chedder
Beer Firestone double barrel
Seasoning White sage from my garden
Not a bite left

[AmyH]

Sweet! That looks awesome Ma3tt! Thanks for jotting down the particulars! BTW, I usually add more cheese than the recipe calls for as well, but then I really like it with a more cheesy flavor!

[sjptak]

We did something very similar this weekend. We used no loaf pan, just put it in a well greased (Crisco) 10" oven, 13 coals on top with 7 on bottom. It got sucked down real quick while still warm with butter.


Basic recipe
3 C self rising flour
3 tblsp Sugar
1 tblsp Dried onion flakes
1 12oz beer-Miller, Bud, etc - NO dark beer

Mix all dry stuff at home and bag it. At camp, pour in beer, mix it up, and lay it on work surface and knead to form a ball. Grease the oven well. Flatten it out and bake 15 to 25 min. To check for doneness, when it looks golden brown, remove and knock on the bottom. If it says "THUNK" it's done.

All kinds of variations with this. Let the creative juices roll. You can add your favorite herbs, a bit of fresh garlic that you just roasted to circulate the smell to make em HUNGRY, the cheese, Jalapeno peppers, whatever you heart desires. It's all GOOOOOOOOD. And so simple.

[DRYVEM]

Here's a pretty good addition to the ziplock recipes-
Enjoy!

Amy,

I made this bread tonight. It is fabulous! I baked it in a 8" DO with 6 coals on bottom and 12 on top. Bread took about 35-40 minutes to bake. Prior to baking I chopped some fresh rosemary from my garden and sprinkled it on top. Thanks for the recipe.

Barbara

[Outlaw]

Sounds awesome! I think it's time I venture into the bread world. Thanks for the pics!