Root Beer Bread
1 qt. root beer
1/2 c shortening
2 pkgs yeast, dissolved in 1/2 cup warm water
1 tbs salt
2/3 c molasses
3 c rye flour or whole-wheat flour
7 c white flour
Heat root beer and shortening. Put in salt and molasses. Cool. Add proofed yeast. Stir in flour. Knead and let rise twice. Bake at 350 to 375 degrees, for 30-40 minutes. Makes 4 loaves.
Recipe featured in Bread Daily on 12/16/01.