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Recipe Name: Beer-herb Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

2 Dry yeast
1/2 Cup(s) Lukewarm water
1/4 Cup(s) Sugar
1 Tablespoon(s) Salt
12 Ounce(s) Great western beer, heated
to lukewarm
2 Eggs, lightly beaten
1 Teaspoon(s) Sage
2 Teaspoon(s) Thyme
3 Teaspoon(s) Savory
1 Onion, grated
7 Cup(s) Flour, approximately
Sprinkle the yeast over the lukewarm water and stir to dissolve.
combine the heated beer, sugar, salt and melted butter with the yeast
mixture. Add the eggs, sage, thyme, savory, grated onion and 4 cups of
the flour and beat until the mixture is smooth. Add enough remaining
flour until the mixture becomes difficult to beat. Turn dough out onto
a lightly floured board and begin kneading, adding enough of the
remaining flour so that the dough does not stick to your hands or the
board. Continue to knead until the dough is smooth and elastic. Place
the dough in a oiled bowl, cover it with a damp cloth and let rise in
a warm place until doubled in bulk. About 1 1/2 hours. When the
dough has risen, punch it down and let it rest for 10 - 15 minutes.
Divide the dough in two pieces and shape each one into a round loaf.
Place each in a loaf pan and let rise until double. Bake the loaves in
a preheated 400 degree oven for 35 minutes. Remove the loaves from
pans, and let cool on wire racks. This bread should be served slightly
warm. You may also freeze the loaves and reheat as needed. This dough
also makes wonderful dinner rolls or hamburger buns Makes 2 loaves
From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 384
Calories From Fat: 90
Total Fat: 10g
Cholesterol: 372mg
Sodium: 7124.3mg
Potassium: 309.6mg
Carbohydrates: 61.9g
Fiber: 4.1g
Sugar: 53.3g
Protein: 13.9g

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