1 c. beer
1 pkg. dry yeast
3 1/2 tbsp. butter, melted
1/2 c. brown sugar
2 c. all-purpose flour
1 c. whole wheat flour
1/2 tsp. salt
Butter for greasing pan

Heat the beer to lukewarm in a 1 quart pan. Remove from heat and sprinkle on the yeast. Add a pinch of the sugar to start fermentation and set the pan aside until the mixture bubbles (approximately 5 minutes).

Place 2 tablespoons butter, sugar, flours and salt in a 5 quart bowl. Mix well. Add the yeast mixture and mix again. Turn the batter out onto a floured work area and knead a minute or two or until smooth.

Grease the bowl with the remaining tablespoon of butter, return the dough to the bowl and turn to coat with butter. Let rise until double in bulk (approximately 1 hour).

Turn out again onto the work area and knead another minute. Shape into a loaf and place in a greased 9x5x3 inch bread pan. Brush the top with butter and let rise until dough reaches top of the pan. Bake at 375 degrees for 1 hour. Serves 12. May be frozen.