NINETY-MINUTE BEER BREAD

2 1/4 to 2 3/4 cups unsifted white flour, divided use
1 1/4 cups unsifted rye flour
3/4 cup beer
2 tablespoons honey
1 tablespoon margarine
2 packages Fleischmann’s Active Dry Yeast
1/2 cup warm water (105-115 degrees F)
1 teaspoon caraway seed
2 teaspoons salt
1/2 teaspoon garlic powder

Mix 1 1/2 cups white flour and the rye flour. Set aside.

Heat beer, honey and margarine until warm (105-115 degrees F). Dissolve yeast in warm water in large warm bowl. Add warm beer mixture, caraway seed, salt, garlic powder and 1 1/2 cups of the flour mixture. Beat until smooth. Stir in remaining flour mixture and enough additional white flour to make a soft dough.

On a floured board knead until smooth, about 4 minutes. Shape into a ball. Place in a greased 8-inch round pan, turning to grease top. Flatten to fit pan. Cover; let rise in a warm, draft-free place 45 minutes.

Bake at 375 degrees F for 25 to 30 minutes, or until done. Remove from pan. Brush with additional margarine if desired. Cool on rack.

Makes 1 loaf
From: Recipelink.com
Source: Recipe pamphlet: Fleischmann's Yeast Introduces 90 Minute Breads, not dated