Tasty Recipes Rye Beer Bread

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Rye Beer Bread

"The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer."

Ingredients :

• 2 cups rye flour
• 1 1/2 cups room temperature beer
• 2 (.25 ounce) packages active dry yeast
• 2 tablespoons white sugar
• 1 tablespoon salt
• 2 tablespoons shortening
• 1 egg
• 3 cups bread flour
• 1 tablespoon caraway seed (optional)
• 1 tablespoon cornmeal

Instructions :

Prep : 25M	Cook : 24M	Ready in : 15H50M

• Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
• The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
• Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
• Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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