Beer Bread
Harry A. Kampakis
| 4 Cups of Beer | 9 cups of rye flour |
| 1 cup cane or maple syrup | 9 cups of white flour |
| 6 cakes yeast | 3/4 cups slivers of orange peel |
| 2 teaspoons of salt |
Heat beer and syrup together until luke-warm. (1/4 cup molasses, 3/4 cup water may be substituted for syrup.) Pour some of warm beer mixture over yeast and dissolve. Cut orange peel in small, thin slivers excluding membrane and add to flour with salt. Make a smooth dough by thoroughly mixing in all ingredients. Let stand in a warm place (70 to 80 degrees farenheight) until double in volume (about 3/4 hour). Knead dough, form in long loaves and place in greased, floured bread tins. Sprinkle with flour, cover and let stand until light (about 50 minutes). Bake 1 hour in slow oven (15 minutes at 400 degrees, 15 minutes at 310 degrees and 30 minutes at 300 degrees). Brush loaves with hot water and roll in cloth until used. Makes 3 loaves.