*  Exported from  MasterCook  *
 
                               RYE BEER BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   T            Active dry yeast
      1/2   c            Warm water
    2       c            Dark beer, at room temp
    2       T            Molasses or caramel
    2       T            Lard or vegetable fat,
                         -melted
    2       T            Crushed caraway seeds
    1       T            Salt
    3       c            Rye flour
    2 1/2   c            To 3 cups white flour,
                         -preferably unbleached
 
   Makes 2 round loaves
   In a large bowl dissolve the yeast in the warm water.  Stir in the
   beer, molasses, lard, caraway seeds, salt, rye flour, and enough
   white flour until the dough becomes difficult to stir.
   Turn the dough out onto a floured working surface and let rest while
   you clean out and grease your bowl.  Knead the dough, adding more
   white flour as necessary; it will be very tacky, but up to 3 cups of
   white flour in all and about 8-10 minutes of kneading should be
   enough. Return the dough to the greased bowl, cover with plastic
   wrap, and let rise until double in volume - about 2 hours.
   Turn the dough out, punch it down, and form into 2 rounds.  Place far
   apart on a greased baking sheet sprinkled with corn meal. Let rise
   covered with a towel until double - about 45 minutes. If you have
   tiles or a baking stone, heat the oven well ahead to 375 F to warm
   them, and to get a good crust use a device to create steam.
   If you don't want to bother with a steaming device, brush the loaves
   with cold water before they go in the oven and again two or three
   times during the first 10 minutes.  If you have tiles or a baking
   stone, slip the loaves directly onto the hot surface; otherwise
   simply bake the loaves on the baking sheet.  After 10 minutes reduce
   the heat to 350 F and bake another 40 minutes. Cool on racks.
  
 
 
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