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Soberdough Beer Bread on the Big Green Egg | Backyard Smoke Show
Bread baking doesn’t have to be complicated. In fact, this Cheesy Garlic Soberdough Beer Bread proves that with the right mix, a cold beer, and the Big Green Egg, you can create a loaf that’s golden, fluffy, and packed with savory flavor.
If you’re already cooking outside, why not finish the meal with a fresh-baked side? Whether you’re pairing it with smoked meats, soup, or just serving it with a pat of butter, this beer bread brings comfort food energy straight to the backyard.
What Makes This Recipe Great
Soberdough is known for its high-quality, no-fuss bread mixes. The Cheesy Garlic variety adds a rich, savory flavor that goes perfectly with barbecue, stews, or even a late afternoon snack. When baked on the Big Green Egg, the bread develops a subtle hint of smoke and a beautifully browned crust.
The best part is that you only need two ingredients and a few basic tools.
Ingredients and Equipment
Ingredients
- One bag of Soberdough Cheesy Garlic Beer Bread Mix
- One 12-ounce can or bottle of your favorite beer
- Cooking spray
EGGcessories
- Large Big Green Egg
- ConvEGGtor for indirect cooking
- 6x9 baking dish
- Large mixing bowl
Step-by-Step Instructions
Step 1: Set Up the Egg
Install the convEGGtor for indirect cooking and preheat your Big Green Egg to 350°F. This indirect setup helps create even heat around the baking dish, giving your bread a perfect rise and golden edges.
Step 2: Mix the Dough
In a large mixing bowl, combine the full bag of Soberdough mix with one 12-ounce beer of your choice. A standard lager or ale works well, but feel free to experiment with stouts or flavored brews if you want to change the flavor profile.
Mix gently until everything is fully incorporated. The batter will be thick and slightly sticky.
Step 3: Prep the Pan
Spray the inside of your 6x9 baking dish with cooking spray. This keeps the bread from sticking and helps create a crisp, browned crust.
Slowly pour the dough into the pan and smooth the top with a spoon or spatula.
Step 4: Bake on the Big Green Egg
Once your Egg has stabilized at 350°F, place the baking dish directly onto the cooking grid. Close the lid and bake for 45 minutes.
Check the bread at the 30-minute mark to monitor browning. After 45 minutes, insert a toothpick into the center. If it comes out clean, the bread is done.
Step 5: Cool and Serve
Remove the baking dish from the Egg and let the bread cool for a few minutes. Slice and serve warm, or let it cool completely and enjoy it later.
Why This Works on the Big Green Egg
The Big Green Egg isn’t just for ribs and roasts. It functions as a reliable outdoor oven with excellent heat retention. Baking bread on the Egg is easy, and it adds just a touch of wood-fired aroma that elevates the final result.
You don’t need fancy baking tools or years of experience to get it right. Just consistent heat, a simple setup, and a solid mix like Soberdough.
Tips for Better Results
- Choose a beer that complements the cheesy garlic flavor. A malty amber or wheat beer works well.
- Make sure the Egg is fully preheated before baking. This helps the bread cook evenly from edge to center.
- Let the bread rest in the pan for 5 to 10 minutes before removing. This helps it hold its shape when sliced.
- Store leftovers wrapped in foil or a sealed container for up to three days.
Final Thoughts
Cheesy Garlic Soberdough Beer Bread is the perfect side dish or snack when you're already firing up the Big Green Egg. It's quick, easy, and delivers comfort food flavor with minimal effort.
Whether you serve it with chili, smoked meats, or just a slab of butter, this bread is guaranteed to bring smiles to the table. Fire up the Egg, pour a cold one into the mix, and enjoy fresh-baked flavor right from your backyard.
