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Granny White
Rye Beer Bread
2
2
2
1
1
6
4
cups all purpose flour
packages yeast
teaspoons salt
6 ounces beer
/2 cup molasses or 1 cup brown sugar, well packed
tablespoons butter or oil
to 5 cups rye or whole wheat flour
Combine first three ingredients. Bring to room temperature. Heat
next three ingredients to 120−130 F. then stir into mixture. Beat
with electric mixer for 2 minutes at slow speed. Add sufficient
rye or whole wheat flour to make stiff dough. Knead in mixer for
5
minutes. Remove from mixer bowl and knead on floured surface
until smooth. Grease well and place in a greased bowl. Cover and
let rise until doubled in size, about 1 hour. Punch down; divide
in half, shape into loaves. Place loaves into greased loaf pans;
let rise again for 45 minutes. Bake at 375 F. for 50 to 55 minutes
or until loaf sounds hollow when tapped. Note: tops will appear
dark at 45 minutes, but continue to bake for another 5 to 10 minutes.
Hint: To obtain warm place to rise dough, place a pan of boiling
water on floor of oven, turn oven on to 400 for one minute, shut
oven off, place bread on oven shelf directly above hot water. Place
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