NINETY-MINUTE BEER BREAD
2 1/4 to 2 3/4 cups unsifted white flour, divided use
1 1/4 cups unsifted rye flour
3/4 cup beer
2 tablespoons honey
1 tablespoon margarine
2 packages Fleischmann's Active Dry Yeast
1/2 cup warm water (105-115 degrees F)
1 teaspoon caraway seed
2 teaspoons salt
1/2 teaspoon garlic powder
Mix 1 1/2 cups white flour and the rye flour. Set aside.
Heat beer, honey and margarine until warm (105-115 degrees F). Dissolve yeast in warm water in large warm bowl. Add warm beer mixture, caraway seed, salt, garlic powder and 1 1/2 cups of the flour mixture. Beat until smooth. Stir in remaining flour mixture and enough additional white flour to make a soft dough.
On a floured board knead until smooth, about 4 minutes. Shape into a ball. Place in a greased 8-inch round pan, turning to grease top. Flatten to fit pan. Cover; let rise in a warm, draft-free place 45 minutes.
Bake at 375 degrees F for 25 to 30 minutes, or until done. Remove from pan. Brush with additional margarine if desired. Cool on rack.
Makes 1 loaf
From: Recipelink.com
Source: Recipe pamphlet: Fleischmann's Yeast Introduces 90 Minute Breads, not dated
2 1/4 to 2 3/4 cups unsifted white flour, divided use
1 1/4 cups unsifted rye flour
3/4 cup beer
2 tablespoons honey
1 tablespoon margarine
2 packages Fleischmann's Active Dry Yeast
1/2 cup warm water (105-115 degrees F)
1 teaspoon caraway seed
2 teaspoons salt
1/2 teaspoon garlic powder
Mix 1 1/2 cups white flour and the rye flour. Set aside.
Heat beer, honey and margarine until warm (105-115 degrees F). Dissolve yeast in warm water in large warm bowl. Add warm beer mixture, caraway seed, salt, garlic powder and 1 1/2 cups of the flour mixture. Beat until smooth. Stir in remaining flour mixture and enough additional white flour to make a soft dough.
On a floured board knead until smooth, about 4 minutes. Shape into a ball. Place in a greased 8-inch round pan, turning to grease top. Flatten to fit pan. Cover; let rise in a warm, draft-free place 45 minutes.
Bake at 375 degrees F for 25 to 30 minutes, or until done. Remove from pan. Brush with additional margarine if desired. Cool on rack.
Makes 1 loaf
From: Recipelink.com
Source: Recipe pamphlet: Fleischmann's Yeast Introduces 90 Minute Breads, not dated
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- 60-Minute Egg Braid (makes 2 loaves) (1987)
- Irish Swirl Loaf (with spinach dough swirl)
- Earth Grains Bread (yeast bread, 2 braids, Carnation, 1980's)
- Armenian Cracker Bread (Lavash) (1970's)
- Broccoli Bread (using dry soup mix and frozen bread dough)
- Country White Bread, Cinnamon Bread, and Parmesan Papper Bread (food processor)
- Pyrex Bake-A-Round Commercially Frozen Bread Dough
- Italian Pull Aparts (using frozen bread dough)
- Polish Lemon-Poppy Seed Coffee Cake
- No Knead Marvelous Muffin Rolls (using whole wheat or rye flour)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute