Mix 1-1/2 cups white flour and all rye flour.
Heat beer, honey and butter until warm (105-115 degrees).
Dissolve yeast in warm water in large bowl.
Add warm beer mixture, caraway seeds, salt, garlic powder and 1-1/2 cups flour mixture.
Beat until smooth.
Stir in remaining flour mixture and enough additional flour to make a soft dough.
On floured surface, knead until smooth about 4 minutes.
Shape into ball.
Place in greased 8-inch round pan, turn to grease top.
Flatten to fit pan.
Cover; Let rise in warm, draft-free place 45 minutes.
Bake at 375 degrees for 20 to 30 minutes or until done.
Remove from pan.
Brush with additional butter if desired.
Cool on wire rack.
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