Chile-smoked Garlic Damper Breadbbq list, bread, rolls and cornbread 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. |
