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Rye Beer Bread

2 cups all purpose flour
2 packages yeast
2 teaspoons salt
16 ounces beer
1/2 cup molasses or 1 cup brown sugar, well packed
6 tablespoons butter or oil
4 to 5 cups rye or whole wheat flour

Combine first three ingredients. Bring to room temperature. Heat
next three ingredients to 120-130 F. then stir into mixture. Beat
with electric mixer for 2 minutes at slow speed. Add sufficient
rye or whole wheat flour to make stiff dough. Knead in mixer for
5 minutes. Remove from mixer bowl and knead on floured surface
until smooth. Grease well and place in a greased bowl. Cover and
let rise until doubled in size, about 1 hour. Punch down; divide
in half, shape into loaves. Place loaves into greased loaf pans;
let rise again for 45 minutes. Bake at 375 F. for 50 to 55 minutes
or until loaf sounds hollow when tapped. Note: tops will appear
dark at 45 minutes, but continue to bake for another 5 to 10 minutes.

Hint: To obtain warm place to rise dough, place a pan of boiling
water on floor of oven, turn oven on to 400 for one minute, shut
oven off, place bread on oven shelf directly above hot water. Place
plastic wrap ( which has been sprayed with cooking spray or greased
with shortening) over bread and place damp towel on top. This helps
prevent crust development during rising.


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