Years ago I was a member of a Yahoo! Cooking group hosted by Phil Mahan, a Texican living in the big thicket country north of Houston. Phil's user name was Da Cap'n, so we called him Cap'n Phil and he was a guru f cast iron cooking. He might still be, I haven't talked to Phil in ten years.
But, he posted a recipe on The Frugal Outdoorsman that I've used quite a bit over the years, a simple beer bread, and guess it's about time I post it here.
Da Cap'ns Beer Bread
3 cups self-rising flour
3 tbl sugar
1 tbl dried onion flakes
1- 12oz beer—Miller, Bud, etc., no dark beers
Mix all dry stuff.
Pour in beer.
Mix up and lay on work surface.
Knead just a little to form a dough ball.
Flatten it out and place in a well greased Dutch Oven.
Place oven in coals.
Looking down into a 12 inch Dutch oven at a cooked loaf of beer bread.
1/3 coals on bottom, 2/3 coals on top.
Bake about 15 to 25 minutes.
Check after the first 10 min or so.
When nice and brown on top, remove and knock on the bottom of loaf.
If it says THUNK it's done.
This is a Dutch Oven recipe, and a campfire recipe, but you can use your inside oven. Bake at 375 for about 40 minutes. You can check it at 30-35 minutes. But when it THUNKS on the bottom, it's done.