Culinary Tip of the Week: Bread
Beer Bread

2 cups lukewarm water
1½ cups beer
2/3 cup molasses, warmed
2 TBS active dry yeast or 2 3/5-oz. cakes fresh yeast
3 cups rye flour
2 cups whole wheat flour
4 cups all-purpose flour (approximately)
2½ tsp. salt

Mix 1½ cups of the lukewarm water with beer and molasses. Mix yeast with remaining ½ cup water and add this to the beer mixture. Add the rye, wheat, and enough all-purpose flour so that the dough holds together. Add the salt. Mix well. Let the dough rise in a warm place until doubled in bulk—about 1½ hours. Punch down and knead on a floured board, using additional all-purpose flour, if necessary, to make a stiff dough, about 10 minutes.

To make one large loaf, place the dough in a floured cloth in a large bowl and let it rise again until doubled in bulk. For three loaves, divide the dough into three equal parts. Shape the dough and let rise separately (dough may also be shaped into loaves and placed on prepared sheets to proof; sheets will be placed directly into preheated oven). Turn the dough upside down onto prepared sheet pans, in a preheated 400ºF oven for 10 minutes, and then at 325ºF for 35–40 minutes.