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Chile-Smoked Garlic Damper Bread

Anonymous Tue May 23 19:37:38 2006

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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