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Chile-Smoked Garlic Damper Bread
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    Chile-Smoked Garlic Damper Bread

  • 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.

    From:   Tom Solomon
    Posted By:   jcisn@novagate.com
    Post Date:   Sun, 19 Sep 1999

    *BACK TO BREAD*







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