Quick Beer Bread

Name: Quick Beer Bread
Ingredients: 2 1/4 to 2 3/4 cups all-purpose flour; 1 1/4 cups rye flour; 3/4 cup beer; 1/2 cup water; 2 tablespoons honey; 1 tablespoon butter or margarine; 2 envelopes Fleischmann's(R) RapidRise Yeast; 2 teaspoons salt; 1 teaspoon caraway seed; 1/2 teaspoon garlic powder

10 ingredients

3 steps

Ingredients

2 1/4 to 2 3/4 cups all-purpose flour
1 1/4 cups rye flour
3/4 cup beer
1/2 cup water
2 tablespoons honey
1 tablespoon butter or margarine
2 envelopes Fleischmann's(R) RapidRise Yeast
2 teaspoons salt
1 teaspoon caraway seed
1/2 teaspoon garlic powder

Directions

1

Mix 1 1/2 cups of all-purpose flour and rye flour, set aside. Heat beer, water, honey and butter until warm (100° to 110°F). Combine warm beer mixture, yeast, salt, caraway seed, garlic powder and 1 1/2 cups of flour mixture in a large bowl. Beat until smooth. Stir in remaining flour mixture and enough additional all-purpose flour to make a soft dough. Knead on a lightly floured surface until smooth, about 4 to 6 minutes.
2

Shape dough into a ball; place in a greased 8-inch round pan, turning to grease top. Flatten dough to fit pan. Cover; let rise in a warm, draft-free place about 45 minutes or until doubled in size.
3

Bake at 375°F for 25 to 30 minutes or until done. Remove from pan. Brush with additional melted butter if desired. Cool on rack.