Swedish Rye Beer Bread Especially good with cheese spreads. Makes 2 loaves, and that's good 'cause one last long. This is a pretty light bread for a rye-type.
12 oz. dark beer 3 tbs. molasses 2-1/2 tsp. yeast, disolved in 1/4 c. warm water 3 tbs. butter 1 1/2 tsp. salt 3 c. rye meal or flour 3 c. bread flour 1 tbs. caraway seed 2-1/2 tsp. yeast
All ingredients at room temp., of course.
Combine the beer and molasses and add the disolved yeast. Beat in the rest of the ingredients and blend well. Brush the top of the dough with softened butter, cover; let rise til double.
Punch down dough and knead on floured surface 7 to 8 minutes, adding more flour as needed to reduce stickiness and give a silky texture.
Shape into two loaves and place in buttered or greased loaf pans. You may wish to shape in oval or round loaves and place on buttered or greased baking sheets. Cover; let rise until doubled.
Bake at 350 for 30 to 45 mins.
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