SALT GRASS STEAKHOUSE SHINER BOCK BEER BREAD
Serving Size: 6-8

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

Dissolve in a large mixing bowl yeast with warm water, 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 serface and kneed for at least 10-15 minutes. The dough may need a little more flour added to it if while kneading its sticking to your hands. 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 a over heated area. The dough should be let to rise at room temperature.

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

Divide 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 double in size.

Place in a preheated oven at 350 degree F for about 30 minutes.