CARAWAY RYE BREAD

INGREDIENTS:

• 5-5 1/2 cp flour
• 2 pkg quick rise yeast
• 1 1/2 cp water
• 3 T shortening
• 1/4 cp sugar
• 2 t Salt
• 1 cp room temp beer
• 1 egg
• 3 + 1 T caraway seed
• 2 cp rye flour
• 1 beaten egg

DIRECTIONS Combine 2 1/2 cp flour and yeast. Heat water, shortening, sugar and salt to 120-130 degrees and shortening is almost melted. Stir constantly. Add to flour mixture, add beer and egg. Beat with mixer on low speed for 30 sec. Beat on high for 3 min. Stir in 3 T caraway seed and rye flour. Work in remaining flour stirring and kneading. (Knead 6-8 min) Shape into a ball, place in lightly greased bowl. Cover and let rest 10 min. On floured surface, divide dough in half. Shape into 10x3 1/2 in loaf. Let rise 30 min. Slash 4 times diagonally. Brush with caraway and egg. Bake (375) 25-30 min.