Ollebrod--danish beer bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -- Medium Loaf: | ||
| ½ | teaspoon | Active dry yeast |
| 1¾ | cup | Bread flour |
| ½ | cup | Rye flour |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Molasses |
| ½ | cup | Water |
| ¼ | cup | Beer |
Directions
Load ingredients according to manufacturer's directions. Bake on normal bread cycle.
Small Loaf: active dry yeast ¾ teaspoon bread flour 2⅔ cups rye flour ¾ cup salt ¾ teaspoon molasses 3 TBS water ¾ cup beer ⅓ cup
>From: Katie E Green <kgreen@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe NOTES : This, per request, is a Beer Bread for the bread machine. It's very
chewy and should be sliced thin to go with ham or strong cheese.
It's
the type used for smorgesbord sandwiches, i.e. dollops of horseradish,
sour cream and good strong pickles, thin sliced roast beef. I should
think it would be good with soup or stew as well.