Pretzel Bread

1. 1

   In a 2 quart or larger pan stir together beer, cornmeal and molasses.

2. 2

   Bring to a boil over high heat, remove and cool to 110*.

3. 3

   In a large bowl sprinkle yeast over warm water and let stand 5 minutes.

4. 4

   Stir in beer mixture, oil, table salt and rye flour until well blended.

5. 5

   Stir in 3 1/2 cups flour until smooth.

6. 6

   Knead bread until smooth and elastic, around 15 minutes, a dough hook around 10.

7. 7

   Place in a greased bowl, turning once to cover with oil, cover with plastic wrap and set in a warm place until doubled, about 1 to 1 1/2 hours.

8. 8

   Punch down, turn out onto a floured board and knead for a few turns to release the air.

9. 9

   At this point you can shape into rolls, or a loaf, 1 large or 2 small, or shape into a pretzel shape for sandwiches later.

10. 10

    Which ever you do, cover with plastic wrap and let rise until puffy, around 30 minutes.

11. 11

    Remove plastic, brush top with egg and sprinkle with coarse salt.

12. 12

    For bread and Pretzel shaped bread bake at 350* for about 30 minutes, rolls 15 to 20.

13. 13

    Cool on a rack.

No additional tips available.