Bock Beer Bread
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Make this hearty bread in the springtime when bock beer is available. Or substitute dark beer or light beer plus 1/2 teaspoon molasses.
INGREDIENTS
1 cup bock beer
1 package active dry yeast
3-1/4 cups all-purpose flour (about)
3 tablespoons butter, softened
3 tablespoons brown sugar
1 egg
1 teaspoon salt
1/2 cup toasted wheat germWarm the beer to about 110 to 115 degrees; pour into a large bowl. Sprinkle with yeast; let stand 5 minutes.
Add 1-1/2 cups flour, butter, brown sugar, egg, and salt. Beat until smooth, using electric mixer if desired.
Stir in wheat germ and enough flour to make a soft dough. Turn out onto floured board. Knead 5 to 10 minutes until smooth and elastic.
Place dough in a greased bowl. Cover and let rise in a warm place until double in bulk - about 1 hour.
Punch down. Shape into a loaf; place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until double in bulk - about 1 hour.
Bake at 325 degrees for 30 minutes, or until done. Remove from pan; cool on a rack.
Makes 1 loaf