RYE BEER BREAD
The beer adds another layer of flavor to this rye loaf. Try a varity of types of beer.
Provided by Kitty
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 15h50m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120.2 calories, Carbohydrate 21.5 g, Cholesterol 7.8 mg, Fat 1.7 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 295.1 mg, Sugar 1.2 g
CARAWAY RYE BREAD
I got this recipe from my Breadman Pro bread maker. It was soooo delicious that I had to share it! For a variation, add the optional dehydrated onion for another excellent recipe :-D
Provided by Stephanie Z.
Categories Yeast Breads
Time 4h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- You want the eggs at room temperature. Add enough water to the eggs to equal 1 1/3 cups.
- Bake in bread machine according to its instructions on the 2 lb. whole wheat setting.
BEER BREAD
Thanks to a bottle of beer, this crazy-easy, one-bowl bread has the yeasty taste and texture of a traditional risen loaf but without any of the toil. It is also tender and incredibly moist. We like it served with a bowl of hearty winter stew or toasted, with butter, for breakfast.
Provided by Florence Fabricant
Categories easy, breads, quick breads, side dish
Time 40m
Yield 1 large loaf
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
- Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
- Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
TASTEFULLY SIMPLE BEER BREAD
Exact replica.
Provided by Cassie
Categories Bread Quick Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour and sugar together in a bowl. Pour beer into a separate large bowl; add flour mixture and stir until moistened. Pour batter into the prepared loaf pan.
- Bake in preheated oven until nearly set, 40 to 50 minutes. Pour melted butter over the top of the bread and continue baking until a toothpick inserted into the center comes out clean, about 10 minutes more.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 48.9 g, Cholesterol 11.4 mg, Fat 4.8 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 627.8 mg, Sugar 12.6 g
BEER BATTER
As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.
Provided by Letty Simmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 0.2 g
NO KNEAD BEER BREAD
This really is an easy, fun, and fast recipe, and you'll be amazed at how great the results are, even for the most inexperienced bread maker.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h55m
Yield 15
Number Of Ingredients 7
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.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 234.7 mg, Sugar 0.1 g
BATTER RYE BREAD
Rye, whole wheat flour, and a few other pantry items are all that's needed to make this easy loaf of bread.
Provided by Bren
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 2h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 44.4 g, Fat 2.5 g, Fiber 5 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 584.9 mg, Sugar 1.8 g
BEER BREAD
Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.
Provided by Gerald Norman
Categories Quick Breads
Time 1h3m
Yield 6-8 serving(s)
Number Of Ingredients 6
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
I received this recipe from a friend after desperately trying to find a cheaper way to make beer bread rather than paying $6 a loaf for Tastefully Simple. My mother in law raves over this and she sells TS. She likes this version better and I must say my family doesn't even know the difference.
Provided by whittingtonkari
Categories Quick Breads
Time 50m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 259.8, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.2, Sodium 430.3, Carbohydrate 42.5, Fiber 1.3, Sugar 4.8, Protein 5.1
BEER BATTER RYE BREAD
Beer and caraway seeds flavor this rye casserole bread. Good with ham or roasted meats, it's great for making sandwiches!
Provided by Olha7397
Categories Yeast Breads
Time 1h
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178.8, Fat 3.4, SaturatedFat 0.4, Sodium 236.8, Carbohydrate 30.7, Fiber 3.4, Sugar 2.4, Protein 4.7
RYE BATTER BREAD
My brother lives in a part of the country that does not recognize rye bread - not at all! So I've been searching for an easy rye bread recipe, and ran across this one, from the Fleischman Yeast company. Batter breads are an easy introduction to yeast breads for beginning bakers. Any kind of rye flour can be used - light, medium, pumpernickel . Sunflower seeds or other seeds can be substituted for the caraway. Batter breads tend to be softer than more traditional recipe breads so that your slices will be a bit thicker.The recipe originally called for 2 tsp salt, which I've reduced to 1 1/2 tsp.
Provided by duonyte
Categories Yeast Breads
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 8
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.
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