| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Beer Bread

2 (1/4-ounce) packages active dry yeast or 5 teaspoons active dry yeast
3 3/4 cups all-purpose or bread flour
1/2 cup warm water
3/4 cup flat beer
2 tablespoons honey
1 tablespoon butter or margarine
1 teaspoon caraway seed
2 teaspoons salt
1/2 teaspoon garlic powder
1 1/4 cups rye flour

1. In a small bowl, dissolve yeast in warm water. Set aside for 5 minutes.
2. In a saucepan, heat beer, honey and butter until warm. Stir into the yeast mixture with caraway seed, salt, garlic powder, and 1 1/4 cup rye flour. Beat until smooth. Add up to 3 3/4 cups more flour to make a soft dough. Knead until smooth. Shape into a ball and place into a greased 8-inch round pan, turning once to coat.
3. Cover, and let rise for about 45 minutes.
4. Bake at 375*F for 25 to 30 minutes, or until done. Remove from pan and cool on a rack.

Makes 1 loaf.

*Or you may substitute with 3 cups all purpose flour, 3 teaspoons baking powder and 1 1/2 teaspoons salt.