Beer Bread

By S. Danford

Ingredients

• 1 1/2 cups unsifted white flour
• 1 1/4 cups unsifted rye flour
• 3/4 cups beer
• 2 T honey
• 1 T margarine
• 2 pkgs Fleischmann's dry yeast
• 1/2 cup warm water (105-115 degrees)
• 1 t caraway seed
• 2 t salt
• 1/2 t garlic powder

Preparation

Step 1

Mix together the white flour and rye flour.
Heat the beer, honey, and margarine until warm (110-115 degrees).
Dissolve yeast in warm water in a large warm bowl.
Add the warm beer mixture, caraway see, salt, garlic powder, and 1 1/2 cups flour mixture.
Beat until smooth.
Stir in remaining flour mixture and enough additional white flour to make a soft dough.
On a floured board, knead until smooth, about 4 minutes.
Shape into a ball. **** Can divide the dough into two smaller loaves ****
Place in a greased 8" round pan, turning to grease the top.
Flatten to fit the pan.
Cover and let rise until warm, about 45 minutes.
Bake at 375 for 25-30 minutes or until done.
Cool on rack.

**** Can substitute molasses or corn syrup for the honey ****