Ingredients
1/2 to 1 cup (1 to 2 sticks) unsalted butter, melted and cooled
3 cups self-rising flour
1/4 cup sugar
1 teaspoon coarse salt
1 12-ounce can beer
Fruit preserves, for serving
Preparation
Over a campfire, heat enough butter to cover the bottom of a large cast-iron skillet by 1/4 inch. Place flour, sugar, and salt in a medium bowl. Stir to combine. Add beer, and stir until a soft, sticky dough forms.
Scrape dough into hot pan. Dip fingers in cooled melted butter, and press bread evenly into pan. Cover dough with a thin layer of melted butter. Cook 10 minutes. Flip, and cook until brown, about 10 minutes more. Serve topped with a dollop of fruit preserves.
