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Ingredients
- 1/2 cup water
- 1 (12 ounce) can beer
- 3 tablespoons vegetable oil
- 5 to 6 cups all-purpose flour, divided
- 2 packages dry yeast
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
Details
Preparation
Step 1
Combine water, beer, and oil in a saucepan; heat to 120deg to 130deg. Set aside.
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Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl; add beer mixture, and beat 5 minutes at medium speed of an electric mixer. Stir in enough remaining flour to make a soft dough.
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Turn dough out on a floured surface; knead until smooth and elastic (about 8 to 10 minutes).
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Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85deg), free from drafts, 1 hour or until doubled in bulk.
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Punch dough down, and divide in half. Shape each half into a loaf; place in 2 greased 9 x 5 x 3-inch loaf pans. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 375deg for 30 to 35 minutes or until loaves sound hollow when tapped. Yield: 2 loaves.
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NOTE: Wrap any leftovers in foil and freeze. To reheat, thaw to room temperature and bake in unopened foil at 350deg for 30 minutes or until hot.
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