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Quick Beer Bread
Traditional rye bread flavors combined with beer.
25 to 30 minutes
2-1/4 to 2-3/4 cups all-purpose flour
1-1/4 cups rye flour
3/4 cup beer
1/2 cup water
2 tablespoons honey
1 tablespoon butter OR margarine
2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
2 teaspoons salt
1 teaspoon caraway seed
1/2 teaspoon garlic powder
Mix 1-1/2 cups all-purpose flour and rye flour, set aside. Heat beer, water, honey and butter until warm (100° to 110°F).
Combine warm beer mixture, yeast, salt, caraway seed, garlic powder and 1-1/2 cups of flour mixture in a large bowl. Beat until smooth.
Stir in remaining flour mixture and enough additional all-purpose flour to make a soft dough.
Knead on a lightly floured surface until smooth, about 4 to 6 minutes.
Shape dough into a ball; place in greased 8-inch round pan, turning to grease top. Flatten dough to fit pan.
Cover; let rise in a warm, draft-free place about 45 minutes or until doubled in size.
Bake at 375°F for 25 to 30 minutes or until done. Remove from pan. Brush with additional melted butter, if desired. Cool on rack.