ROUTE 66 ROUTE BEER RYE BREAD

32 ounces of Route 66 Root Beer (that's 4oz short of three bottles)
½ cup of lard or lard substitute
2 tablespoon salt
2/3 cup dark molasses
2 packages - yeast
½ cup warm water
3 cups rye bread flour, (unsifted)
7 cups white flour, (presifted)

Heat Route 66 Route Beer and lard until lard is melted

Add salt and molasses. Allow time to cool

Add yeast dissolved in warm water, 3 cups rye flour and 3 cups white flour

Beat until smooth (that means no lumps)

Keep adding and beating & adding & beating (are we being redundant here?) remainder of the white flour until you have added the full 7 cups of white flour

Place on mixing board and knead until smooth and can be handled easily

Place in greased bowl, cover bowl and set in warm place. Let rise until doubled

Knead down and let rise again

Divide in 4 portions and make into loaves. Let rise again and bake in 325-degree oven for approximately 40 minutes. (seems like a lot of rising goin' on here)