1 pkg. dry yeast
1 (12 oz.) can Coors beer, warm
5 to 5 1/2 c. flour
1 c. sour dough starter
3 tbsp. sugar
2 tbsp. butter, melted
2 tsp. salt
1/2 tsp. baking soda

Dissolve yeast in warm Coors beer. Blend in 2 cups of flour, the sour dough starter, sugar, butter, and salt. Combine 1 cup flour and soda. Stir into flour-yeast mixture. Stir in as much of the remaining flour as you can with a spoon.

Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic, 5-8 minutes. Place in greased bowl. Cover; let rise until double in size, 1 to 1 1/2 hours. Punch down. Divide in half; let rest 10 minutes. Shape into two long French loaves. Place on greased baking sheet. Sprinkle with corn meal. Cover and let rise until doubled in size. Brush with water. Bake at 375 degrees for 30-35 minutes.

White Bread: Add 1 cup of sour dough to your regular bread recipe for a deliciously textured bread. Biscuits made with sour dough will have that "melt in your mouth" flavor.