Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer Rye Bread
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- #5937
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3 cups beer
1/3 cup lard or bacon fat
1/2 cup firmly packed light brown sugar
1/2 cup light molasses
1/2 tablespoon 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
unsifted white flour, as needed
directions
Heat beer until it just bubbles, then add lard, brown sugar, molasses, salt, orange rind and caraway seeds. Cool to lukewarm.
Dissolve yeast in warm water and add to lukewarm beer mixture. Beat in rye flour and enough white flour to make soft dough. Turn out on a heavily floured board and knead until smooth and elastic.
Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until double in bulk. Punch down dough and knead again.
Divide in half and 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 F for 40 to 45 minutes or until done.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 20, 2011
I have a small bakery and this is my signature bread. I can not make enough. It is a hit with everyone who tries it. Makes a killer Rueben sandwich.