Highly regarded as the "best beer bread on Earth" from our very own Tom Scarborough, river guide & outdoor extraordinaire, we prepare this recipe for guests on our river trips. Now you can make this bread anytime you want, which might be often because it is incredible. Enjoy!
- 3 c self-rising flour
- 3 tbsp sugar
- 1 tbsp dried onion flakes
- 12 oz beer - Pilseners are ideal!
To add the "Texas Twist"
- 1/4 tsp dried crushed chili flakes
- 1/8 tsp dried granulated garlic
- Prepare the coals. The general rule is that you'll need about 1:2 ratio of coals on the bottom & top of the oven. A 12-inch Dutch Oven will require about 15 coals on top of the lid, and about eight coals on the bottom.
- Mix together the flour, sugar, and onion flakes (and the "Texas Twist" ingredients if adding).
- Pour in the beer (slowly so it doesn't foam over!), and combine.
- Lay out the dough on a floured work surface. Knead the dough lightly to form a dough ball; don't over knead the dough! It will make the bread hard once cooked.
- Flatten out the dough slightly, and place into a well-greased 8-to-12-inch camp-style Dutch Oven.
- Place oven in coals. Bake for 15-25 minutes. Check afer the first 10 minutes or so.
- When nice and brown on top, remove and knock on the bottom of the loaf. If it "thunks," it's done!
To learn more about this recipe, and about cooking in a Dutch Oven, click here.
Thanks to Phil Mahan from CastBullet.com for the recipe!