90-minute beer bread: Vintage Fleischmann’s recipe from 1983
Here’s a hearty 90-minute beer bread that’s ready to enjoy in just an hour and a half. It combines the rich, full flavor of beer with the taste of rye.
If you haven’t got the time, we’ve got the bread! ‘Cause nobody bakes it better (and quicker!) than you and all-natural Fleischmann’s yeast.
MORE: Teddy Bear bread: A cute retro yeast bread recipe from 1980
90-minute beer bread
Ingredients
- 2-1/4 cups unsifted white flour
- 1-1/4 cups unsifted rye flour
- 3/4 cup beer
- 2 tablespoons honey
- 1 tablespoon Fleischmann’s margarine
- 2 packages Fleischmann’s active dry yeast
- 1/2 cup warm water (105 F to 115 F)
- 1 teaspoon caraway seed
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
Instructions
- Mix 1-1/2 cups white flour and rye flour.
- Heat beer, honey and margarine until warm.
- Dissolve yeast in warm water in large warm bowl.
- Add warm beer mixture, caraway seed, salt, garlic powder and 1-1/2 cups flour mixture.
- Beat until smooth.
- Stir in remaining flour mixture and enough additional white flour to make a soft dough.
- On 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 warm, draft-free place 45 minutes.
- Bake at 375 (F) for 25 to 30 minutes, or until done.
- Remove from pan.
- Brush with additional margarine if desired.
- Cool on rack.
Notes
Makes 1 loaf.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 298Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 355mgCarbohydrates: 61gFiber: 5gSugar: 3gProtein: 8g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
