ROOT BEER RYE BREAD

"Root beer adds flavor and gives the yeast a big push!"

2 pkgs. Red Star Instant Blend Dry Yeast
2 1/4 cups warm root beer (110-115 degrees F)
1 1/2 cups rye flour
1/3 cup dark molasses
1 tbsp. salt
4 3/4 to 5 1/4 cups all-purpose flour, divided use
1/4 cup soft shortening

Dissolve yeast in root beer in large bowl; add rye flour, molasses, salt and about 2 cups of white flour. Beat until smooth. Stir in shortening and remaining flour to form a soft dough. Knead until smooth. Place in greased bowl; turn. Cover. Let rise in warm place about 1 hour or until doubled.

Punch down. Let rest 15 minutes.

Divide in two and shape into loaves. Place in lightly greased bread pans, 5x9x3-inches. Dough will fill pans about one-third full. Cover. Let rise in warm place about 1 hour - center of dough will be only slightly above pan rim.

Bake in preheated 375 degree F (quick moderate) oven 40 to 50 minutes or until well browned. Cover with foil after first 20 minutes to prevent crusts from excess browning before bread is done. Remove from pans and cool on racks.

By Mrs. Robert Brock, Clarkfield, Minnesota

Makes 2 loaves
From: Recipelink.com
Source: Recipe booklet: Over the Back Fence to you… Prize Yeast Recipes from Red Star, Universal Foods Corporation, not dates (maybe 1960's)