2 c  Flour
1/2 c  Whole wheat flour
2 tb Sugar
1 ts Caraway seeds
3/4 ts Salt
1    Envelope quick rise yeast
1 c  Beer
1 tb Unsalted butter
1 tb Molasses
1    Egg

Coat inside of 9X5X3″ loaf pan with nonstick cooking spray. Combine
flours, sugar, seeds, salt & yeast in large bowl. Combine beer,
butter & molasses in small pan. Heat to very warm (125-135). Pour
into flour mixture; add egg. Mix at low speed to blend. Then beat at
medium speed 2 minutes, scraping down side of bowl as necessary.
Scrape dough down from sides, forming one mass; lightly oil top of
batter. Cover & let rise in warm place for 30 minutes. Beat dough a
few seconds; scrape into prepared pan. Smooth top with wet spatula.
Cover & let rise in warm place for 15 minutes. Preheat oven to 375.
Bake bread in 375 oven for 30 minutes. Remove from pan; return to
oven for 5 minutes or until loaf sounds hollow when rapped on bottom.
Cool on wire rack.