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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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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