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1
In a small saucepan, heat beer, shortening, brown sugar and molasses until shortening is melted. Remove from heat.
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2
In a small bowl, dissolve yeast in warm water and let stand until bubbly, about 5 minutes.
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3
In a large bowl, stir together 3 cup Bohemian flour, salt and caraway seeds. Stir in yeast mixture and warm beer mixture by hand ( dough will be very stiff ).
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4
Turn out onto floured surface and knead until dough is smooth and elastic and begins to feel slightly moist, about 5 minutes, adding Bohemian flour, if needed. Wash and grease bowl. Place dough in greased bowl and cover with plastic wrap. Let rise in a warm place until an indentation remains when you push a finger 1/2 inch into the dough, about 1 hour. ( The dough may not look doubled in size. ) grease a baking sheet.
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5
Turn dough out on lightly floured surface. Knead a few times to remove air bubbles. Shape into round loaf. Place on greased baking sheet. Cover and let rise in a warm place until an impression remains when you push a finger into the side of the dough.
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6
Preheat oven to 350 F. With a sharp knife, slash a 1/2 inch deep lattice design on top of loaf. With a fork, in a small bowl, beat egg with the tablespoon of water until well mixed. Brush top of loaf with a thin layer of egg glaze. Bake 45 to 60 minutes until deep brown and the bottom sounds hollow when tapped.
