Mix 1-1/2 cups white flour and all rye flour.
Heat beer, honey and butter until warm (105-115 degrees).
Dissolve yeast in warm water in large bowl.
Add warm beer mixture, caraway seeds, salt, garlic powder and 1-1/2 cups flour mixture.
Beat until smooth.
Stir in remaining flour mixture and enough additional flour to make a soft dough.
On floured surface, knead until smooth about 4 minutes.
Shape into ball.
Place in greased 8-inch round pan, turn to grease top.
Flatten to fit pan.
Cover; Let rise in warm, draft-free place 45 minutes.
Bake at 375 degrees for 20 to 30 minutes or until done.
Remove from pan.
Brush with additional butter if desired.
Cool on wire rack.
Originally Submitted
7/25/2010
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