"The belly rules the mind."--Spanish Proverb

RYE & BEER BREAD Recipe

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This recipe for RYE & BEER BREAD, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KARYN & JIM HOUGH
Added: Tuesday, March 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 C. beer
1/3 C. shortening
1/2 C. light molasses
1/2 C. brown sugar
l 1/2 T. salt
2 T. orange rind
2 T. caraway seeds
2 packages yeast
1/2 C. warm water
5 C. rye flour
5 to 6 C. white flour

Directions:
Directions:
Heat beer until it just bubbles. Add shortening, brown sugar, molasses, salt, orange rind and caraway seeds. Cool to luke warm. Dissolve yeast in warm water. Add to luke warm beer mixture. Beat in rye flour and enough white flour to make soft dough. Knead until it is smooth and elastic. Place in greased bowl and turn until well greased. Let it rise in warm place until double in bulk. Place in 2 loaf pans and bake at 375 for 40 to 45 minutes.

Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
This is a recipe from Grandma Gregerson. I still have the original in her handwriting with a note that said she was making this bread for a bazaar along with some of her famous Dilly Bread.

 

 

 

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