1965 - Beer cheese with rye bread recipe | TV Guide 1965-04-03 Northern California


Here's he-man eating. A pungent, biter cheese spread and a hearty dark loaf of homemade rye bread will keep the men happy while watching TV. The cheese will keep for several weeks in the refrigerator, the bread can be frozen 'until needed. 

BEER CHEESE Makes about 1 quart 

1 pound aged natural cheddar cheese
1 tsp. dry mustard
1 to 2 tsp. Worcestershire sauce
1 pound natural Swiss cheese
1 garlic clove, mashed
1 cup beer (approx.)

Grind or grate cheeses finely. Mix cheeses with garlic, dry mustard and Worcestershire sauce. Gradually beat in enough beer until mixture is well blended and of a spreading consistency. Store in a covered container in refrigerator. Serve at room temperature. 

RYE BREAD Makes 2 large loaves 

2 pkgs. dry yeast or 2 yeast cakes
1 tbsp. salt
1/2 cup lukewarm water
1 tbsp. caraway seed (optional)
2 1/2 cups beer
5 cups unsifted 100% rye flour
1/3 cup vegetable shortening
4 cups unsifted all-purpose flour
1 cup molasses
1 egg, beaten with 1 tbsp. water

Sprinkle dry yeast or crumble compressed yeast into lukewarm water. Let stand for a few minutes; stir until yeast is dissolved. Heat beer until it just starts to bubble. Remove from heat, add shortening. Stir until melted. Add molasses, salt and caraway seed. Cool to lukewarm and stir in dissolved yeast. Beat in rye flour. Beat in all-purpose flour until dough can just be beaten. Turn out on heavily floured board, knead until smooth and elastic. Put into greased bowl and grease the top of dough. Cover and let rise in a warm place until double in size. On a lightly floured board, knead again until smooth. Cut in half. Shape into long ovals on greased cooky sheet. Slash tops several times with sharp knife. Brush with beaten egg. Let loaves stand in a warm place until double. Brush again with egg. Bake in oven preheated to 350' F. for 40 to 45 minutes or until loaves are deeply browned and sound hollow when thumped on the top. Put loaves on rack to cool. 

—Helen Feingold; photo by Midori