1 1/2 to 1 3/4 cups Shiner Bock Beer, flat
2 teaspoons dry active yeast
2 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/4 cup warm water, not hot
1/2 teaspoon salt
1/4 cup honey
1/4 cup vegetable oil
In a large mixing bowl dissolve yeast in warm water.
Add honey to yeast mixture and stir.
Mix in a bowl, all-purpose flour, wheat flour and salt.
Add oil and slowly add flat beer, stiring to mix.
Mix all ingredients together.
Turn dough out on a floured surface; knead for at least ten to 15 minutes.
Add a little more flour if dough becomes too sticky.
The dough will feel, smooth, and spongy and should not stick to your hands.
Put dough in a lightly oiled bowl; cover with plastic, let rise until it doubles in size.
Let dough rise at room temperature.
When dough has doubled in size, punch down, and let rest for five minutes.
Divide dough into four equal parts; shape into round loaves.
Put loaves on a lightly oiled, cookie, sheet.
Score twice on top of each loaf with a knife two inches apart.
Cover loosely with plastic wrap until the loaves have doubled in size.
Bake in a preheated 350 degree F oven for about 30 minutes.Yields six servings.
Saltgrass Steakhouse Copycat Honey Butter:
1/4 cup plus 1 tablespoon honey
1/2 cup butter, softened
2 tablespoons sweetened condensed milk
Put all ingredients in small food processor or blender; whip butter, milk and honey until the mixture lightens in color and turns a light cream color.
Shape with melon ball maker.
Cover and refrigerate until serving time.