Rye Beer Bread Best Family Recipes

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Wednesday, June 29, 2016

Rye Beer Bread

"The beer adds any other layer of taste to this rye loaf. Try a varity of varieties of beer."

Ingredients :

2 cups rye flour
1 half cups room temperature beer
2 (.25 ounce) programs active dry yeast
2 tablespoons white sugar
1 tablespoon salt
2 tablespoons shortening
1 egg
three 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 in a single day. Do now not refrigerate.
The subsequent day, upload sugar, salt, shortening, and egg; beat with mixer till clean. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
Knead on a gently floured floor until smooth, approximately 10 mins. Place in a greased bowl, and flip to oil the surface of the dough. Let rise in warm location approximately 1 hour, or till doubled.
Punch down dough, and divide in half of. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
Bake at 400 ranges F (205 tiers C) for half-hour. Cool on racks.

Notes :

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

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