Beer Batter Bread
This bread recipe is about as easy as they come. The bubbles in the beer give this bread a nice lift. This bread could be used as a subsitute for biscuits. Slice the bread into thick pieces and cover with sausage gravy for a hearty filling breakfast.
2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
1 bottle (12 ounces) beer, at room temperature
1/4 cup unsalted butter, melted
In a mixing bowl combine the dry ingredients. Add about three quarters of the beer, mixing as little as possible, the batter should be lumpy. Add more beer if needed.
Pour the batter into two small loaf pans, (See photos). Brush with the melted butter. Bake on a rack in a 12″ Dutch Oven for 30 to 40 minutes. Using 10 coals on the bottom and 16 coals on top. To check for doneness insert a skewer or toothpick, it should come out clean. Move bread to a rack to cool.
Having bread in camp for sopping up gravy or just to eat with a pat of butter is a hit on any camping trip.
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