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SALTGRASS STEAKHOUSE SHINER BOCK BEER BREAD

1 1/2 to 1 3/4 C. Shiner Bock Beer (flat)
2 1/2 C. whole wheat flour
2 tsp. dry active yeast
1/4 C. warm water ( not hot )
1/2 tsp. salt
1/4 C. honey
1/4 C. vegetable oil
1 1/2 C. all-purpose flour

Dissolve yeast in warm water in a large mixing bowl. Add honey and stir. Mix in wheat flour, salt and all- purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured surface and knead for at least 10 to 15 minutes. The dough may need a little more flour added to it if becomes too sticky. The finished dough will feel smooth and spongy and will not stick to your hands. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or in an overheated area. The dough should be left to rise at room temperature.

When dough has doubled, punch down in the middle and let rest for 5 minutes.

Divide dough into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have doubled in size. Place in a preheated 350ºF oven, and bake for about 30 minutes. Yields 6 servings.