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If you liked the Sour Cream Herb Brea...

Jean_'s picture

or even if you didn't!! This is great, and quick. We had it with our spaghetti last night.

Ninety Minute Beer Bread

2 l/4th to 2 3/4th cups unsifted white floor
l 1/4 cups unsifted rye flour
3/4th cup beer (you may drink the rest)
2 Tbs. honey (I'll try less next time. DH thought it too sweet.)
1 Tbs. butter or margarine
2 pkgs. active dry yeast (4 1/2 tsp.)
1/2 cup warm water
1 tsp. caraway seed (I am more generous)
l tsp. salt
1/4 tsp garlic powder

Mix 1 1/2 cups white flour and the 1 1/4th cups rye flour.
Heat beer, honey and butter until warm (l05-115 degrees F).
Dissolve active dry yeast in warm water in warm large bowl.
Add warm beer mixture, caraway seeds, salt garlic powder and 1 1/2 cups of the floor 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. (I used my KA and omitted this step.)
Shape into a ball.
Place in a greased 8 inch round pan or bowl, turning to grease top. (I brushed top with melted butter instead)
Flatten to fit bowl.
Let rise in a warm draft-free place for 45 minutes.
Bake at 375 for 25-30 minutes or until done. (I used the full 30)
Remove from bowl.
Brush with additional butter, if desired. (I did this earlier, remember?)
Cool on rack.

I don't think I would serve this with chicken or a milder flavored main dish, but it would be great with any other bold Italian dish.

Jean_'s picture

(post #59865, reply #1 of 3)

Well, dammit, I was in the middle of editing this when the whole thing vanished. Got it back here, but you're stuck with this version. Sorry it's such a mess.

peabee's picture

(post #59865, reply #2 of 3)

How long in the KA????

Jean's picture

(post #59865, reply #3 of 3)

A few minutes with the dough hook.  I never really timed it. I have to make this again. It's been a while. It's really good and easy.

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