Beer Bread in a Can
6 to 8 servings
- 3 cups self-rising flour
- 1/2 cup Domino® Granulated Sugar
- 2 tablespoons fresh thyme, stems removed
- 1 (12 oz) can beer (a lager works best)
- pinch kosher salt
Please note: You will need a cast-iron skillet, 2 small, clean coffee cans (remove outside wrapper if there is one), pebbles, foil, cooking spray and skewers. Be sure to remember potholders.
In a large, plastic container with lid, add the flour, sugar and thyme. Cover and set aside.
Add a layer of pebbles to the bottom of the skillet; set aside.
Add beer to the flour mixture in the container. Stir just until all of the flour is incorporated and a soft dough forms. Do not over mix.
Generously spray the inside of each coffee can with cooking spray. Divide batter between the two cans. Sprinkle each with salt.
Loosely cover with foil; poke a few holes into the top of the foil. Place dough-filled coffee cans in prepared skillet. Place skillet on indirect heat for 30 to 35 minutes. Bread is done when a skewer inserted in the bread comes out clean. Remove skillet from heat, then carefully remove cans and allow to cool.
Invert can and remove bread.
Collect pebbles from around your campsite or bring a small bag of pebbles purchased from a craft or hardware store.