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Quick Beer Bread

Yield 1 loaf


  • 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 envelopes Fleischmann's® RapidRise Yeast
  • 2 teaspoons salt
  • 1 teaspoon caraway seed
  • 1/2 teaspoon garlic powder

How to Make It

  1. Mix 1 1/2 cups of 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 a 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.