Hi all. I love damper, but thought i'd try something a little different... BEER bread (it's for a worthy cause)!! This recipe is for the 'normal' oven, but i'm sure you co chefs can convert it where necessary

Beer Bread
4 cups SR flour
1/4 cup sugar
375 ml beer (not light and not flat) we love Coopers here!
2 tsp salt
2 eggs slightly beaten

Mix flour with salt and sugar. Add beer & eggs both at once and stir.  You may have to knead the last of the flour with your hands, but its a soft dough so no problem. Place in a well greased loaf pan or make into rolls. Bake at 180 c until done.

To make a pull apart, roll dough into several balls and assemble with cheese and bacon in between in a loaf (or your choice) tin. Sprinkle with cheese and bake as usual.

If you haven't drunk the rest of the six pack you opened to get the beer for this recipe, crack one now and enjoy!

(i can't get pics onto pc at the moment, so if anyone has a go at this, i'd love to see your creations!)
Melissa

Here is the recipe I use.  My daughter doesn't like beer  so when she is around I use the lightest tasting beer I have. I have also been known to add generous amounts of cheese and garlic to cover the beer taste.

3 cups self-rising flour
1/4 - 1/3 cup white sugar
1 12oz. bottle of flat beer

OPTIONS:
a) Add 1/2 cup of filling material of your choice.
EX.: 1/2 cup grated cheese, 1/2 cup dried cranberries,
1/2 cup chopped nuts, 1/2 cup raisins,
1/2 cup chocolate chips, etc.
b) If you like garlic bread, try adding garlic powder, starting with about
1/2 tsp, and increasing the amount with your next bread if you so
desire.
Mix flour and sugar. Add beer, mix well. Add filling material, if desired
and stir until folded. Put into a greased 9” x 5” x 2 3/4” loaf pan.
Insert pan into 12” DO, or use a well greased 8” DO without a pan. Bake
at 375° F for 5 minutes. Lower oven to 325° F and bake for an additional
55 minutes.
Allow to cool in pan (or DO) for about 30 min. to retain shape. Turn out
and slice.
Freezes well. Great toasted!
 

Wayne

Yeah, I know, horses for courses but one of the old timers, Dave Blinco, cooking at the Camp Oven Cooking Festival at Millmerran said in his damper cooking demo, "Don't waste yer beer in the damper, yer drink it while the damper is cooking".
I competed in a damper cooking comp last year and taking his advice just used water in my recipe while nearly all the other competitors used beer. The judges were looking at taste , texture and appearance. Not boasting but I won the first round and the final using a basic recipe with Sunshine powdered milk, warm water a spoon of raw sugar and no more clues I don't need too much competition.              lol

pd