5-5 1/2 c. flour
2 pkgs. dry yeast
1/4 c. sugar
1 1/2 tsp. salt
1/2 c. water
1 1/2 (12 oz.) warm beer
3 tbsp. oil
Corn meal

Combine 2 cups flour, yeast, sugar, salt. Heat water, beer and oil until warm (120 degrees). Add to flour. Blend until moist. Beat 3 minutes at medium speed. Gradually stir in remaining flour to make soft dough. Knead 5 minutes on floured board. Place in greased bowl. Cover. Let rise 1 hour. Punch down. Divide in 2 parts. On floured surface roll dough to 7 x 11 inch rectangle. Starting with longer side, roll tightly.

Pinch edges and seal. Place seam side down on greased cookie sheet sprinkled with corn meal. With sharp knife make 3-4 diagonal slashes. Cover. Let rise 30 minutes. Bake at 375 degrees for 30 minutes. Cool. Makes 2 loaves.