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Eggs Breads 1 Servings

INGREDIENTS

2 Dry yeast
1/2 c Lukewarm water
1/4 c Sugar
1 T Salt
12 oz Great western beer, heated
to lukewarm
2 Eggs, lightly beaten
1 t Sage
2 t Thyme
3 t Savory
1 Onion, grated
7 c Flour, approximately

INSTRUCTIONS

Sprinkle the yeast over the lukewarm water and stir to dissolve.
combine the heated beer, sugar, salt and melted butter with the yeast
mixture. Add the eggs, sage, thyme, savory, grated onion and 4 cups  of
the flour and beat until the mixture is smooth. Add enough  remaining
flour until the mixture becomes difficult to beat. Turn  dough out onto
a lightly floured board and begin kneading, adding  enough of the
remaining flour so that the dough does not stick to  your hands or the
board. Continue to knead until the dough is smooth  and elastic. Place
the dough in a oiled bowl, cover it with a damp  cloth and let rise in
a warm place until doubled in bulk. About 1 1/2    hours. When the
dough has risen, punch it down and let it rest for  10 - 15 minutes.
Divide the dough in two pieces and shape each one  into a round loaf.
Place each in a loaf pan and let rise until  double. Bake the loaves in
a preheated 400 degree oven for 35  minutes. Remove the loaves from
pans, and let cool on wire racks.  This bread should be served slightly
warm.  You may also freeze the  loaves and reheat as needed. This dough
also makes wonderful dinner  rolls or hamburger buns Makes 2 loaves
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 384
Calories From Fat: 90
Total Fat: 10g
Cholesterol: 372mg
Sodium: 7124.3mg
Potassium: 309.6mg
Carbohydrates: 61.9g
Fiber: 4.1g
Sugar: 53.3g
Protein: 13.9g


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