Country Lore: Dutch Oven Beer Bread Recipe

Self-rising flour, sugar, beer, and a Dutch oven are all you need to bake this simple, delicious beer bread recipe.
By Jay Carnine
October/November 2009
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You don't need much to mix up Jay Carnine's beer bread recipe.
PHOTO: LSANTILLI/FOTOLIA


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Dutch ovens are one of the most versatile cooking devices. I use one to make our family’s favorite beer bread recipe.

3 cups self-rising flour
2 tbsp sugar
1 11- or 12-ounce can or bottle of beer (any kind)

First, preheat your oven to 350 degrees Fahrenheit.

Combine all of the dry ingredients in a mixing bowl and add the beer. Mix together for a bit. If you still have a few white flour streaks left, no biggie. Just don’t mix too much.

If your Dutch oven isn’t well-seasoned, wipe shortening/lard onto its surfaces. Toss the dough into the Dutch oven, put it in the oven on the middle rack, and bake for 1 hour and 15 minutes.

This beer bread recipe never fails to impress, whether served Italian-style with red wine, or on a camp-out barbecue with cold beer and good friends.

Jay Carnine
Kingman, Arizona








Post a comment below.

 

Clinton Oberbeck
8/12/2012 9:16:49 PM
I've made this recipe before. I believe the dough needs to a rise a bit before putting in the oven. I would say fifteen minutes.

Kirm
1/7/2010 4:42:57 PM
I talked to a friend who has tried this and swears by it and, yes, the lid must be on.

Karen_64
10/17/2009 5:58:33 PM
Does the Dutch oven need to be covered or not? Thank you!














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