In the words of the great Homer Simpson, “mmm, beer,” and I would add, “mmm, bread.” Beer has often been called liquid bread, not the Kirkland Light kind of near-beer, but the real beers flowing forth from the multitude of craft breweries rising all over the country. After a tough day of wheelin’ there’s nothing better than a cold frosty adult beverage at the campfire… except maybe a warm slice of fresh bread on a cold Fall night. Breaking bread with friends old and new is a long-standing tradition, and one I like to maintain. So why not combine 2 of our favorite campsite “essences of life” to make THE essence of life: beer bread. It’s really simple and I’ve never had a batch last more than 10 minutes because
the greedy vultures devour my friends enjoy the comfort food and companionship.
This is a batter bread and very easy to make. I do recommend that you use either a very hoppy IPA (best for early Fall and late Spring) or a very robust porter of stout with lots of character. Strong beers make for better bread, and men. You can also use some of the various flavored Fall and Winter beers, and use brown sugar instead of cinnamon, to get a sweeter, dessert-like, after dinner treat.
- 3 cups flour (sifted at home with the baking powder, then combine with sugar and salt), which should weigh 13.5 oz, or 360g.
3 teaspoons baking powder (omit if using Self-Rising Flour.
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup can work, but who doesn’t love butter?)
- Preheat Dutch oven to ~375-400 degrees.
- Mix dry ingredients (pre-sifted), half of the melted butter, and beer.
- Pour into a parchment lined Dutch oven. Buy/Make the oven parchment inserts!
- Pour remaining butter over mixture.
- Bake 45 minutes, flipping halfway through (hence the parchment paper) helps, remove from pan, and cool for at least 15 minutes (Ha! Good luck with it making it that long.).
- Sifting flour for bread recipes is a must-do.
- If you’re cooking on a stove due fire restrictions it’s no problem. Place a hot pan on top of your oven (mine allows for that) and make sure to flip it.
Enjoy responsibly, and remember overeating is one of the greatest aspects of overlanding.
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