Instructions: Dissolve yeast, sugar, and salt in warm water. Sift in half of flour and mix batter vigorously with wooden spoon. Stir in eggs and beer. Stir in Remaining flour until dough comes away from sides of bowl. Form into ball and place on floured board. knead until smooth and elastic, about 15 minutes. Place Dough in a clean lightly greased bowl. Turn dough several times to grease all over. Cover with a damp towel. Place in a warm spot and let rise until doubled in bulk, about 1 1/2 hours. Divide dough in half and form into 2 round loaves. Cut an X in top of each loaf. Grease a large cookie sheet and sprinkle with cornmeal. Space loaves several inches apart on sheet. Place a large roasting pan of boiling water on lower shelf of COLD oven. Place bread on middle shelf above water. Bake 30 to 45 minutes at 400 Deg. F until golden brown.

To brown the bottoms, turn the loaves over for the last 5 minutes of baking. Cool at least 20 minutes before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.