Dutch Oven Beer Bread
Homemade cheddar beer bread is the perfect camping side dish for your favorite soups, stews, chilis, and more.
Equipment
- Charcoal or hot embers
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 1 (12-oz | 355-ml) can or bottle beer
- 1 cup shredded cheddar cheese
- 2 tablespoons butter melted
Instructions
- Prepare a chimney of coals or a campfire of hot embers. You'll need 18 coals to start, and will need to replenish the coals once during cooking. The coals are ready to use when they've turned white.
- In a large bowl, whisk the flour, sugar, and baking powder together.
- Pour in the beer and use a spatula to mix gently until the flour is absorbed.
- Gently fold in the cheddar cheese.
- Place a piece of parchment paper inside the Dutch oven. Gather the dough together and place it on the paper in the center of the Dutch oven.
- Drizzle the butter over the dough.
- Cover the Dutch oven and place it in the fire pit with 6 coals below and 12 on the lid. Cook, replenishing the coals after 30 minutes, until the bread is golden brown and has an internal temperature of about 200°F (93°C), 50 to 55 minutes.
- Remove the bread from the Dutch oven. Let it cool for 15 minutes before slicing.
Notes
- Get ahead--Mix your dry ingredients before heading out on your camping trip. Store them in a resealable bag or airtight container until you're ready to cook.
- Storage--Let any leftover bread cool completely, then store in a resealable plastic bag at room temperature for up to 3 days.
- Protect the oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
Nutrition
Serving: 2 slicesCalories: 381kcalCarbohydrates: 56gProtein: 12gFat: 11gCholesterol: 30mgSodium: 731mgFiber: 2gSugar: 5g
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