Bock Beer Bread - cooking recipe

Ingredients

1 cup bock beer
2 (3/4 ounce) packets dry yeast (Red Star active dry is good)
3 tablespoons dark brown sugar
1 teaspoon salt
1 egg, beaten
3 tablespoons butter, melted
3 -4 cups flour (unbleached, if possible)
1/2 cup wheat germ

Preparation

Heat beer until lukewarm and pour into a warm, non-reactive bowl. Sprinkle yeast over and allow to dissolve. Add sugar, salt, and egg; stir to dissolve. Add butter.
Mix in half the flour. Add wheat germ, stirring. Add remaining flour, turn onto floured surface, and knead.
Place dough ball in warm, buttered bowl and cover with cloth; put in a warm, sheltered place. Let rise until double in bulk.
Butter the baking dish. I prefer a 2.5 quart round casserole because round bread just looks cool, but a 9 x 5-inch loaf pan works fine. Mold the dough into the dish, let it rise again. When dough reaches just over the top of the pan, preheat the oven to 375\u00b0F Bake for 30-40 minutes, until the bread sounds hollow when tapped on top.
Let bread cool a few minutes on counter, remove from pan and place on a wire rack to cool fully.
Slice and slather with butter. Enjoy.