4 1/2 to 5 1/2 c. unsifted flour
2 pkg. instant dry yeast
1 (12 oz.) bottle beer
1/4 c. water
2 tbsp. shortening
2 tbsp. sugar
2 tsp. salt
1 egg white, lightly beaten

Heat beer, water, shortening, salt and sugar to 120 to 130 degrees, stirring constantly. Pour into flour, yeast mixture (2 cups flour and yeast). Beat 1/2 minute at low speed, scraping bowl. Beat 3 minutes or more at high speed. Gradually stir in more flour and knead 5-10 minutes. Let rise until doubled. Punch down and let rise 15 minutes.

Divide into 2 loaves, brush with egg white and let rise. Brush again. Bake at 400 degrees for 25 to 35 minutes. (I put these 2 loaves in the shape of French breads on a cookie sheet sprinkled with corn meal.)