BEER BREAD

4 ½ - 5 ½ cups flour                                                         2 tbsp shortening
2 tbsp yeast                                                                      2 tbsp sugar
1 (12oz) can beer                                                             2 tsp. salt
¼ cup water                                                                      1 egg white, slightly beaten

In large mixing bowl, combine 2 cups flour and the yeast; stir well.  In a saucepan  (or the microwave), heat beer, water, shortening and sugar and salt until warm.  Slowly pour into the flour-yeast mixture with electric mixer on low.  Gradually add rest of the flour, using the dough hook on your machine.  Use your judgement here on the amount of flour to add.  You want your dough to be somewhat sticky when you are finished.  Place in oiled bowl, cover, and let rise until doubled.  Punch down and let rest for 15 minutes.  Grease a large cookie sheet, sprinkle with cornmeal.  Divide the dough in half and shape into long narrow loaves.  Place on cookie sheet and let rise for 15 minutes.  With a sharp serrated knife, make 3-4 slashes ¼ inch deep on top of loaves.  Brush with egg white that has been beaten with a little water.  Let rise until doubled and just before baking brush again with egg white.  Bake in a 400* oven for about 20 minutes.  I usually double this recipe (except I do not double the yeast) and make 3 large loaves.  Very good with any meal that you would have a French bread.

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