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Beer Bread
2-1/4 to 2-3/4 c. unsifted white flour
1 1/4 c. unsifted rye or wheat flour
3/4 c. beer
2 tbsp. honey
1 tbsp. margarine
2 pkgs. dry yeast
1/2 c. warm water
1 tsp. caraway seed (optional)
2 tsp. salt
1/2 tsp. garlic powder
Mix 1 1/2 cups white flour with rye-wheat flour. Heat beer, honey
and margarine until warm. Dissolve yeast in warm water in large
bowl. Add warm beer mixture, caraway seed, salt, garlic powder and 1
1/2 cups flour mixture. Beat until smooth. Stir in remaining flour
mixture and enough additional white flour to make a soft dough. On
floured board, knead until smooth, about 4 minutes. Shape into ball.
Place in a greased 8 inch round pan, turning to grease top. Flatten
to fit pan. Cover. Let rise in warm, draft-free place 45 minutes.
Bake at 375 degrees for 25 to 30 minutes or until sounds hollow.
Remove from pan, brush with margarine.
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