For Billy - Nasty Delicious Rye Beer Bread - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: For Billy - Nasty Delicious Rye Beer Bread (/showthread.php?tid=40693) |
For Billy - Nasty Delicious Rye Beer Bread - Harborwitch - 10-18-2007 Rye Beer Bread 1 12 oz can of beer 1/2 cup brown sugar 3 TBS oil 1 tsp salt 1 cup all purpose flour 3 cups rye or whole wheat flour 1 package yeast Add all ingredients to bread machine in order listed. Set cycle to "whole wheat" and desired crust. 1 TBS caraway seeds may be added at the "add ingred." signal. Dump into greased bread pan, let rise, and bake. Very good rye bread. Re: For Billy - Nasty Delicious Rye Beer Bread - cjs - 10-18-2007 This is one I'll make as soon as this week is over - sounds so good. And I think I'll make some sauerkraut soup to go with! Re: For Billy - Nasty Delicious Rye Beer Bread - Harborwitch - 10-18-2007 Oooh boy! Does that sound good! I've got some left over pork roast - now, if I had sauerkraut I'd simmer them together and toast up some of that bread . . . could be dinner tonight! Re: For Billy - Nasty Delicious Rye Beer Bread - bjcotton - 10-18-2007 I don't like Rye Bread! That was so nasty I ate half the loaf. Surprised myself too. But, it was truly delicious so I called it the Nasty Delicious Rye Bread the whole time I was eating it. Sharon, what do I wo without a bread machine? I'll have to look in How To Cook Everything I guess Re: For Billy - Nasty Delicious Rye Beer Bread - Harborwitch - 10-18-2007 I think I'd just proceed as usual for bread in the KA. I think. Re: For Billy - Nasty Delicious Rye Beer Bread - pjcooks - 10-18-2007 Can't wait to make this, Sharon! Thanks for the recipe, I'm seeing this with some really good sliced ham, honeycup mustard and sauerkraut. PJ Re: For Billy - Nasty Delicious Rye Beer Bread - labradors - 10-18-2007 Mmmmmm...pastrami! Mmmmmm...brisket! Pity that rye flour isn't available here. Re: For Billy - Nasty Delicious Rye Beer Bread - Mare749 - 10-18-2007 This sounds too good! Thanks for sharing the recipe, Sharon! |