posted on Jul, 31 2008 @ 11:09 AM
This one is easy.
One 11-12 oz can of beer.
Cheap beers work just as good as expensive ones.
Besides, what beer loving afficionado wants to see a perfectly good bottle of great beer get tossed into the cooking pot?
Two TBSP of sugar
Three cups of self-rising flour.
A touch of lard.
I cook this in a #12 size cast iron flat lid Dutch Oven and suspect it may work in a #8.
It would probably work ok in a large cast iron skillet with lid.
As well as a Dutch Oven with raised lid.
Put the flour and sugar into a mixing bowl, mix dry.
Pour the beer in, instructions originally said to mix it 17 times with a wooden spoon, but I find that's not enough.
The thinking is, too much mixing will make the bread tough, but I find that it doesn't matter.
What does matter is that it's well mixed.
Consider it well mixed when the mixture becomes a cohesive lump of dough.
Grease the bottom and sides of the Dutch Oven interior with lard on a clean paper towel.
It helps a well seasoned Dutch Oven to remain well seasoned.
Toss the glob of mixed dough into the Dutch Oven and leave it as is . . . just a lump of dough in the middle.
Pre-heat the oven to 350 degrees F.
Cook on the middle rack for one hour, 15 minutes.
This time and temperature work at altitudes of 350' where I used to live and 3300' where I now live.
Always a hit, serve with butter and honey.
Fwiw, you can find old cast iron Dutch Ovens at most swap meets for just a few bucks.