PRETZEL BREAD

Steps:

• In a 2 quart or larger pan stir together beer, cornmeal and molasses.
• Bring to a boil over high heat, remove and cool to 110*.
• In a large bowl sprinkle yeast over warm water and let stand 5 minutes.
• Stir in beer mixture, oil, table salt and rye flour until well blended.
• Stir in 3 1/2 cups flour until smooth.
• Knead bread until smooth and elastic, around 15 minutes, a dough hook around 10.
• 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.
• Punch down, turn out onto a floured board and knead for a few turns to release the air.
• 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.
• Which ever you do, cover with plastic wrap and let rise until puffy, around 30 minutes.
• Remove plastic, brush top with egg and sprinkle with coarse salt.
• For bread and Pretzel shaped bread bake at 350* for about 30 minutes, rolls 15 to 20.
• Cool on a rack.