RYE BEER BREAD

2 1/2 to 2 3/4 c. white bread
flour
1 1/4 c. rye flour
3/4 c. beer
3 Tbsp. honey
1 Tbsp. margarine
2 pkg. dry yeast
1/2 c. warm water (105~ to
115 degrees)
2 tsp. caraway seed
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder

Mix 1 1/2 cups white flour and rye flour. Heat beer,
honey and margarine until warm (105 degrees to 115 degrees). Dissolve yeast
in warm water in a large bowl. Add 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 min-
utes. Bake at 375 degrees for 25 to 30 minutes, or until done.
Remove from pan. Brush with additional margarine if desired.
Cool on rack.