"Sourdough-like Beer Bread"

I snagged this recipe from my friend F...it was in her family cookbook, and looked very interesting. Turns out it's quite easy and tasty too....nothing like easy sourdough, eh?

5-51/2 cups flour
2 pkgs (or 2 Tbs) yeast
1/4 c sugar
1 1/2 tsp salt
1/2 c water
12 oz warm beer
3 Tbs oil
cornmeal

In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan (or microwave...which I did), heat water, beer and oil until warm. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
Gradually add in remaining flour to make a soft dough. Knead about 5 minutes until smooth and elastic. Place in greased bowl, turning to grease top. Cover, let rise until double; about 1 hour.
Punch down dough. Divide in half. On floured surface, roll to a 7x11-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam side down on a greased cookie sheet sprinkled with cornmeal. With a sharp knife, make 3 or 4 diagonal slashes across top. Cover and let rise until double, about 30 minutes. Or do as I did and just shape into loaves and plop into 2 greased loaf pans....I needed sandwich bread.
Bake at 375 degrees for 30-35 minutes until golden brown.

Enjoy! I figured one loaf will be for sandwiches and one for french toast!