Combine beer and molasses and add the dissolved yeast.
Beat in the rest of the ingredients and blend well.
Brush the top of the dough with softened or melted butter, cover, and let rise until doubled.
Then punch the dough down, turn it out onto a floured board, and knead until thoroughly, about 7 to 8 minutes, using as much more white flour as is necessary to keep the dough from sticking.
Shape into 2 loaves and place in buttered 8- by 4-inch loaf pans; or shape into 2 oval loaves and place on buttered cookie sheets,
Cover and let rise until doubled.
Bake in a 350 oven for 35 to 45 minutes, or until done.
Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.Before cooking, the raw meat is marinated for three to ten days in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Usually, tougher cuts of meat such as rump roast or bottom round of beef are used, and the long marinating tenderizes the meat. A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes (Kartoffelpuffer), potato dumplings (Kartoffelklöße), or Spätzle pasta.
Ingredients used in the marinade, and accompanyments served with Sauerbraten, vary across regions. Regional variants of the dish include those from Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia.
The name “Sauerbraten” is of German origin and means “sour roast”. The word derives from sauer meaning “sour” or “pickled” and Braten meaning “roast meat”
