Outdoor or chuckwagon style cooking. This recipe might actually originate from there. And you can make it with so many different ingredients. I made my version with Cheddar and jalapeños. And let me tell you, it’s incredibly delicious!!
I recently visited England and also visited the birthplace of Cheddar. There are many varieties, and each region has its own version. For this version, I used Snowdonia extra mature Cheddar, a delightful Cheddar with a distinctive flavor from Wales, specifically the North of Wales. It’s one of my favorite places in England. But, we’re not talking about English dishes now; this is truly old-fashioned chuckwagon, outdoor cooking comfort food from the USA!
I use beer a lot in my recipes. Mainly because of the taste but it also has a good influence on food and with preparing a tasty meal. In this case i used a fruity IPA from a local Brewery called “De Molen Brouwerij”. But you can use any beer i guess that you prefer in this. Be aware though that the taste of the beer will be recognizable in your bread.
3 cups all-purpose flour
2 1/2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 to 1 1/2 jalapeño peppers, finely chopped
1-2 teaspoons garlic powder (adjust to your taste)
1 cup grated cheddar cheese
350 ml beer
6 tablespoons melted butter
- Turn on your BBQ and set it up for indirect heat at a temperature of 180°C (356°F). If you’re making this in the oven, maintain the same temperature.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and garlic powder, and mix them well. Add the grated cheddar cheese and stir to combine. Create a well in the center of the mixture.
- Pour the beer into the well and mix everything thoroughly until there are no more lumps of flour.
- Pour half of the melted butter into a bread loaf pan (or a Dutch oven), ensuring that it covers the bottom.
- Pour the mixture into the bread loaf pan (or Dutch oven) and make an even dough.
- Now, pour the remaining melted butter over the dough and place the pan in the oven or on the BBQ for 45 minutes.
- Check after 45 minutes with a skewer to ensure the dough is fully cooked (the skewer should come out dry without any dough sticking to it).
- Let the bread cool for about 10 minutes, then carefully remove it from the baking container.
- Slice it and serve it with a delicious steak and sauce or enjoy it as a snack!