Ollebrod–danish Beer Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Danish | Bread machi, Bread maili | 1 | Servings | |
INGREDIENTS
| Medium Loaf: | ||
| 1/2 | t | Active dry yeast |
| 1 3/4 | c | Bread flour |
| 1/2 | c | Rye flour |
| 1/2 | t | Salt |
| 2 | T | Molasses |
| 1/2 | c | Water |
| 1/4 | c | Beer |
INSTRUCTIONS
Load ingredients according to manufacturer's directions. Bake on normal bread cycle. Small Loaf: active dry yeast 3/4 teaspoon bread flour 2 2/3 cups rye flour 3/4 cup salt 3/4 teaspoon molasses 3 TBS water 3/4 cup beer 1/3 cup >From: Katie E Green <kgreen@u.washington.edu> 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1014
Calories From Fat: 35
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 1189.3mg
Potassium: 861.9mg
Carbohydrates: 206.7g
Fiber: 6.3g
Sugar: 22.9g
Protein: 29.8g