Caraway Beer Bread Recipes

CARAWAY BEER BREAD

Steps:

• Heat oven to 350°F.
• Coat 9" x 5" x 3" loaf pan with cooking spray.
• Mix flour, baking powder, sugar, and salt in a large bowl.
• Make a well in the center.
• Add beer and caraway seeds to well; stir in liquid into flour mixture just until flour is moistened.
• Scrape into pan.
• Bake in 350°F oven for 50 minutes.
• Brush top with half of melted butter.
• Bake 10 more minutes or until lightly browned.
• Remove loaf to rack.
• Brush on remaining butter.
• Serve warm or at room temperature.

QUICK EASY BEER BREAD RECIPE

Steps:

• Heat the oven to 375F.
• Sift the flour first.
• Grease a 9x5 inch(23x13 cm) loaf pan.
• In a large bowl, stir together the flour, sugar, baking powder, and salt.
• Add the beer and mix.
• Add the optional ingredients and stir into a gluey batter.
• Spread the batter into a well-greased bread pan.
• Pour the melted butter over the batter.
• Bake at 375F for approximately 45 to 50 minutes until golden brown and no longer goey in the center.
• Remove loaf from pan and serve warm, or let cool on a rack and serve later. It cuts better when it is cold.

'CARAWAY BEER BREAD'

Steps:

• 1. IN A LARGE BOWL,COMBINE.BISCUIT MIX,SUGAR,CARAWAY SEED.IN A SMALL BOWL,WHISK EGGS,BEER,BUTTER UNTIL SMOOTH.STIR INTO DRY INGREDIENTS JUST UNTIL MOISTENED.
• 2. POUR INTO A GREASED ( 9-IN.x 5-IN.x 3-IN )LOAF PAN.BAKE AT 350'F FOR 40 TO 45 MIN OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN. COOL FOR 10 MIN BEFORE REMOVING TO A WIRE RACK!!!

CARAWAY BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

RYE BEER BREAD

Steps:

• Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
• The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
• Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
• Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

ONION CARAWAY BEER BREAD

Steps:

• Preheat oven to 350°. Mix Flour, Beer, Brown Sugar, French Onion Dip & Caraway seeds to make batter. Spray large loaf pan with non-stick spray (i.e. Pam) then pour batter into pan. Bake at 350° for 45 minutes Brush loaf with melted butter and bake for an additional 10-15 minutes.

BEER BARREL CARAWAY RYE BREAD

Steps:

• Bring beer to a boil in a saucepan and simmer 3-5 minutes. Do not let it boil over.
• Measure beer into a measuring cup and add water as needed to make 1 1/2 cups. Let cool if necessary until the right temperature for your machine.
• Place all ingredients except for the egg, water and 1/4 tsp salt in your breadmaker in the order recommended by the manufacturer.
• Using "dough" cycle, start breadmaker and allow to complete its mixing, kneading and rising.
• Transfer dough to a clean oiled counter top and knead lightly.
• Grease a large baking sheet. Form dough into a long narrow loaf and transfer to baking sheet. Combine glaze ingredients (if you are using them) and brush over the loaf. Cover loosely with greased waxed paper, place in a warm area and let rise until doubled in bulk, about 45 minutes.
• Bake at 375º about 30-32 minutes or until the loaf sounds hollow when tapped.
• Cool on a rack before slicing.

SAUERKRAUT BEER BREAD QUICK - NO YEAST

Steps:

• 1. Grease a 9x5x3 loaf pan. Pre-heat oven to 350.
• 2. Rinse sauerkraut under cold water, and squeeze with your hands to remove as much water as possible. Set aside. Combine flour,brown sugar, baking powder,salt,and caraway seeds ina a large mixing bowl. Scoop out a well in the center and pour in the butter and beer.Stir liquids into the dry ones with a wooden spoon, until dissolved. (I just bought a bamboo mixing spoon,and love it) Pour batter into the prepared pan. Bake 1 hour or until a toothpick inserted comes out clean. No toothpick ? use spaghetti. *Now you can drink the other can of beer! tee hee