Beer Batter Rye Bread Food

RYE BEER BREAD

Steps:

• Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
• The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
• Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
• Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

NO KNEAD BEER BREAD

Steps:

• Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
• Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
• Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
• Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place a small loaf pan of warm water on a lower rack to humidify the oven.
• Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
• Transfer to a cooling rack. Let cool completely before slicing and serving.

BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
• I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
• The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
• Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

BEER BATTER BREAD

Steps:

• Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
• Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

BATTER RYE BREAD

Steps:

• Combine warm water, yeast, and honey in a large bowl; stir gently. Place a dry cloth over the bowl and let sit until yeast is dissolved and foamy, about 5 minutes.
• Add 1 cup all-purpose flour, rye flour, shortening, caraway seeds, and salt. Beat vigorously with a spoon for 2 minutes, or blend with an electric mixer on low speed, scraping the sides and bottom of the bowl often.
• Stir in whole wheat flour and remaining 3/4 cup all-purpose flour until smooth. Cover and let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes.
• Stir the batter down, beating about 25 strokes. Place in a greased loaf pan, smoothing out the top with a floured hand. Cover and let rise until dough reaches the top of the pan, about 40 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until top is golden brown, 45 to 50 minutes. Carefully tip loaf out of the pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

BEER BREAD I

Steps:

• In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
• Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

BEER BATTER RYE BREAD

Steps:

• Measure 1 cup of the bread flour, all the rye flour, and the yeast, caraway seeds, and salt into large bowl of electric mixer.
• In saucepan, heat beer, oil, and molasses to 120°F - 130°F Pour liquids over dry ingredients in bowl and beat on high speed until smooth, about 3 minutes, clean down bowl with rubber spatula. Add remaining bread flour and stir until flour is evenly blended into mixture.
• Turn batter into greased 1 1/2 quart casserole dish. Let rise in warm place until almost doubled, about 45 minutes.
• Heat oven to 350°F Bake until wooden skewer inserted in the center comes out clean, about 30 minutes. Cool 10 minutes, then remove bread from baking dish and cool on wire rack.
• Great Whole Grain Breads B. Ojakangas.

BEER BREAD

Steps:

• Preheat the oven to 375 degrees F.
• Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.

BEER & RYE BREAD

Steps:

• Sprinkle yeast over sugar & water. Allow to soften 10 minutes.
• Stir.
• Stir in half cup flour and allow to stand til bubbles form.
• Add salt, milk, beer, white and rye flour and caraway seeds.
• Mix dough til it is thick.
• Knead on a lightly floured surface til smooth an elastic.
• Return to bowl, cover, and let rise til doubled in bulk about 1 1/2 hours.
• Punch down and form into 2 loaves.
• Place loaves in buttered pans.
• Cover.
• Let rise til double.
• Bake 400F 15 minutes.
• Reduce heat to 350 and bake until loaves are done. (golden brown).

RYE BATTER BREAD

Steps:

• Place 1/4 cup of the warm water in a large bowl and sprinkle the yeast over it, stirring to dissolve.
• Add the remaining water, honey, and butter.
• Slowly stir in the rye flour and 3/4 cup of the all-purpose flour, blending well.
• Stir in the remaining flour, salt and the caraway seeds, to make a stiff batter. Cover and let rest 20 minutes.
• Stir down the batter and pour into a greased 9 x 5 loaf pan. Cover and let stand in a warm, draft-free place until doubled, about 1 hour.
• Bake in a 350 deg oven for 30 to 40 minutes or until done. Turn out and cool on a wire rack.
• Note: The batter should be stiff - like a kuchen or other cake batter. It should not be so stiff that you could imagine kneading it, nor as thin as pancake batter.

BETTER BATTER RYE BREAD

Steps:

• Put butter, sugar, salt, caraway and onions in large mixer bowl. Pour water over and stir. Cool to lukewarm, then sprinkle the yeast over and let it sit for a couple of minutes, no more. Yeast should be get a bit foamy. Mix the bread flour and the cocoa. The cocoa doesn't give it a chocolate flavor, but, like the molasses, darkens the color. Put the regular beaters in the mixer and add the flour mix to the water mix. Beat in slowly, then beat on medium for about 5 minutes, to develop the dough. Switch to the dough hooks, and gradually add 2 cups of the rye flour. The dough should be thick and heavy, but not thick enough to knead. Add a little more rye flour if it's too wet. Spoon into a greased loaf pan, put a little butter on your hands, and pat it down lightly to get into it the corners. Bake at 400 degrees for 40 to 50 minutes. Cool completely before slicing.
• Some people add a tablespoon of instant coffee, to make the bread even darker, or 2 teaspoons of dried dill. Both are really good. You can also substitute plain yogurt for all or part of the butter. If you don't have bulk yeast, use 2 tablespoons. I buy my yeast at a health food store. It's better yeast, and it's a whole lot cheaper.

BEER BATTER BREAD

Steps:

• Preheat the oven to 375°F In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
• Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.