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Quick Beer Bread Recipe


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     Quick Beer Bread

Category   Desserts - Breads
Sub Category   None
Servings   1 loaf

2-1/4 to 2-3/4 cups white flour, unsifted
1-1/4 c. rye flour, unsifted
3/4 cup beer
2 Tablespoons honey
1 Tablespoon butter
2 packs active dry yeast
1/2 cup warm water (105 to 115 degrees)
1 teaspoon caraway seed
1/2 teaspoon garlic powder

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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