Beer bread is a recipe I learned from Junior Doughty, over at the old deltablues site. It's a hearty, crusty bread that can be cooked in your oven at home, or in a dutch oven at a campsite. Either way, it's a hit, and it's easy.
3 cups self rising flour
1 tablespoon sugar
1 easpoon (or less) garlic powder.
12 oz beer
Preheat oven to 375F
In a bowl, mix dry ingredients. Add the beer. Work into a dough ball, but don't overwork the dough. (Note** I generally have just a little flour left over that didn't mix with the dough. Don't worry about it. What you want is a nice, sticky dough ball.)
Place dough ball in a cast iron skillet (if indoors) or a dutch oven (if outdoors) and cook for 45 minutes or until the bread is done. When done, you can lift the loaf out of the skillet and "thunk" it on the bottom. If you get a hollow "thunk", it's done.
That's half a loaf. I meant to take a picture, but Milady and I were hungry and I forgot. Beer bread goes well with savory things. Cut a slice and butter it, and you get a hint of the garlic and the yeastiness of the beer. Tonite, we ate it with some nice summer squash, 'melted down" in a skillet with onion and a splash of olive oil.
Summer squash and beer bread. It's what's for supper.