Bread with Beer

Beer Rye Bread

  • 3 cups beer
  • 1/3 cup lard or bacon fat
  • l/2 cup firmly packed light brown sugar
  • 1/2 cup light molasses
  • 1/2 tablespoons salt
  • 2 tablespoons grated orange rind
  • 2 tablespoons caraway seeds
  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 5 cups unsifted rye flour
  • 5 to 6 cups unsifted white flour
Heat beer until it just bubbles; add lard, brown sugar, molasses, salt, orange rind and caraway seeds. Cool to lukewarm. Dissolve yeast in warm water; add to lukewarm beer mixture. Beat in rye flour and enough white flour to make soft dough. Turn out on a heavily floured board; knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until double in bulk. Punch down dough and knead again. Divide in half; shape into 2 round or long ovals on a greased cookie sheet. Slash tops of loaves with a sharp knife. Let rise until double in bulk. Bake at 350 degrees for 40 to 45 minutes or until done .

Yield: 2 large loaves

Raisin Beer Bread

  • 2 cups beer
  • 1 (15 oz.) package raisins
  • 5 cups sifted all-purpose flour
  • 1 1/4th cups sugar
  • 1 tablespoon baking soda
  • l/2 teaspoon salt
  • l 1/2 teaspoons ground nutmeg
  • 3 eggs, well beaten
  • 21/2 cups grated American cheese (10 ounces)
  • 2 cups chopped walnuts
Heat beer to boiling point and pour over raisins; let stand until cool and raisins are plumped. Mix flour with sugar, baking soda, salt and nutmeg. Stir in beer with raisins, eggs, grated cheese and walnuts. Mix well. Spoon batter into 2 greased 9 x 5 x 3-inch loaf pans. Bake in a moderate oven (350 degrees) for 45 minutes, or until a toothpick inserted in center of loaf comes out clean. Serve warm or cold, plain or with butter, cream cheese, marmalade or cheddar spread.

Makes 2 large loaves.

Note: Batter can also be baked in muffin pans but reduce baking time by 10 minutes.

Makes about 48 muffins.