Recipe: Scandinavian Beer Bread and Crisp Bread Slices (bread machine)

SCANDINAVIAN BEER BREAD
Make one (1 1/2 lb) loaf

1/3 cup water (70 to 80 degrees F)
3/4 cup light or dark beer
2 tablespoons vegetable oil
2 tablespoons light molasses
1 teaspoon salt
1 teaspoon grated orange peel
1/2 teaspoon fennel seed
1/2 teaspoon anise seed
2 1/4 cups bread flour
3/4 cup medium rye flour
1 tablespoon gluten (optional)*
2 teaspoons of Fleischmann's Bread Machine Yeast

Measure all ingredients into bread machine pan in the order suggested by the manufacturer.

Process in basic/white bread or whole wheat cycle: medium/normal crust setting. Select loaf size recommended by the manufacturer of your machine. Timed-bake feature can be used.

Remove baked bread from pan and cool on wire rack.

TO MAKE CRISP BREAD SLICES:
Cool bread at least 2 hours. Thinly slice. Remove crusts and cut into squares or triangles. Or use cookie cutters to cut out holiday shapes. To crisp, place slices on baking sheets. Brush lightly with melted butter. Bake at 375 degrees F for 5 to 10 minutes or until lightly browned. Remove to wire racks to cool. Serve with fruit- or herb-flavored cream cheese or thinly sliced meats and cheeses.

*Gluten, a protein product from flour, helps improve loaf height, texture and structure. Look for it in your supermarket or health food store.

Adapted from unknown source