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1
In a medium bowl (or in the bread machine) place the water, honey and beer and add the yeast.
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2
Mix well with wooden spoon or using the dough cycle and let sit for 10 minutes (turn off the bread machine for 10 minutes).
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3
Add flour and mix well (can use bread machine, starting it over on the dough cycle).
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4
Cover and let it sit for 1 to 4 hours (unplug bread machine and close the lid).
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5
To make the dough, stir the yeast into the starter and let sit for 10 minutes.
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6
Add the rest of the ingredients and mix well (or start the machine on dough cycle).
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7
If making it by hand, dump onto a floured surface and knead briefly for a couple of minutes.
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8
Cover and let sit for 20 minutes.
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9
Knead for 5 minutes until smooth either by hand or machine on dough cycle.
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10
Remove dough and place in a oiled, clean bowl and cover with plastic wrap or cotten towel.
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11
A straight sided clear container is even better.
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12
If using machine, let rise with machine off and lid down.
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13
Let sit at room temp or slightly above until double in volume.
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14
Remove and stretch and fold until degassed.
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15
By stretching or dimpling or rolling, form a rectangle with short side the length of the loaf pan.
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16
Roll up from the short side, sealing as you go using your thumbs.
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17
Oil or spray 9 x 5 pan and place dough into it.
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18
Cover with oiled wrap.
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19
Let rise until doubled or about 1 inch above the pan edges.
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20
Bake at 350F until 200F to 210F internally (about 40 minutes for my oven).
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21
Turn out onto wire rack and cool until warm before slicing.
