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Beer Bread (makes 2 loaves)
Ingredients:
5 to 5 1/2 cups all purpose flour
2 packs (1/4 oz each) of instant dry yeast
1/4 cup sugar
1 1/2 teas salt
1/2 cup water
1 1/2 cups (12ozs) warm beer
3 Table oil
cornmeal to sprinkle on pan
Directions:
--In large bowl, combine 2 cups of the flour, all of the yeast, sugar and salt and mix well.
--In saucepan, heat water, beer and oil to about 125 degrees F.
--Add to flour mixture. Blend at low speed until moistened. Beat 3 minutes on medium speed.
--By hand, gradually mix in remaining 3 to 3 1/2 cups flour to make soft dough.
--Knead of floured surface until smooth and elastic; about 5 minutes.
--Place in greased bowl, turning to grease top.
--Cover (I use plastic wrap and a towel) and let rise in warm place
(I put my oven on warm and shut it off halfway through) until light and doubled;
about 1 hour.
--Punch down dough and divide into 2 parts. On lightly floured surface, roll or
pat dough into a 7X11 rectangle. Started with longer side, roll up tightly;
pressing dough into roll with each turn. Pinch edges and ends to seal.
--Place seam-side down on greased cookie sheet sprinkled with cornmeal.
With sharp knife, make 3 to 4 diagonal slashes across top.
--Cover and let rise again in warm place for about 30 minutes.
--Bake at 375 for 30 to 35 minutes or until golden brown (do not forget to
remove covering such as plastic wrap and towel before baking!).
--Cool.