[CH] Bread
jcisn@novagate.com ("jcisn@novagate.com")
Sun, 19 Sep 1999 19:50:15 -0400 (EDT)
Hey Chile-heads,
Delurk! Delurk ! Delurk!Up periscope, open the screen door.*sound of klaxton* *rushing modems**cyberspace dribbling into open hatches*
Hi!!!
Thought I'd come up out of the deep to post a bread recipe thata friend of mine and I dug up from the internet while she was visiting me for a couple of weeks in August.We liked it, we did, so I thought I'd post it
Its a quick bread, i.e. no yeast, Out #$!% standing fresh from the ovenor toasted later after its cooled (The recipe comes from Oz, so it can't be all that bad, right?Luke?)
L8r
Joe
* Exported from MasterCook *
Chile-Smoked Garlic Damper Bread
Recipe By : Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : Bbq List Bread, Rolls And Cornbread
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour
3 teaspoons double-acting baking powder
1 teaspoon salt
2 teaspoons sugar
2 medium jalapeno peppers -- finely chopped
2 medium chipotle peppers -- minced
8 cloves smoke-roasted garlic -- minced
1 tablespoon onion powder
12 ounces beer
This is my version of a chile beer damper (Australian beer bread) recipe that originally appeared in the March/April 1994 issue of Chile Pepper Magazine. The smoke-roasted garlic and onion powder are my additions; also, I significantly upped the chile pepper content to suit my tastes.
Preheat your oven to 350F. [Note: you can also do this in a cast iron pot or oven over coals in your smoker or grill--in fact, that would lend authenticity to the end results].
Mix all ingredients together thoroughly. Put into a greased pan or pot and smooth the top. Bake for one hour, or until golden brown. Remove from heat and let cool before serving.
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