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Saltgrass Steakhouse Shiner Bock Beer Bread

1 1/2 to 1 3/4 cups Shiner Bock Beer (flat)
2 1/2 cups whole wheat flour
2 teaspoons dry active yeast
1/4 cup warm water ( not hot )
1/2 teaspoon salt
1/4 cup honey
1/4 cup vegetable oil
1 1/2 cups 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 350 degree F oven, and bake for about 30 minutes.

Yields 6 servings.

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