Deli Beer Rye Quick Bread
- 3/4 cup raisins - plumped and dried
- 2 1/2 cups all-purpose flour
- 1/2 cup dark rye flour
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 teaspoons Clabber Girl Baking Powder
- 1 tablespoon caraway seeds
- 1 egg
- 1/4 cup oil
- 1 1/2 cups beer
Preheat oven to 375 F. Lightly grease a 9 inch round cake pan or a 9 by 5 inch loaf pan.
In a large bowl, stir together the flours, brown sugar, salt, baking soda, Clabber Girl Baking Powder and caraway seeds. Make a well in the center and stir in egg and oil. Stir in beer and blend to make a soft batter. Spoon into prepared pan.
Bake until top is dry to touch (30-35 minutes). Top will be slightly cracked.
This is a quick rye bread, not yeast but quick and easy. Baking powder and beer help it rise. The caraway seeds and rye flour give it that deli bite. Perfect with cheese or as a pastrami base. You could stir in 1/3 cup finely minced onions for an oniony variation.
Marcy Goldman - Kosher Cuisine with Marcy Goldman