SaltGrass Steakhouse Shiner Bock Beer Bread

1 1/2 -1 3/4 C. Shiner Bock Beer (flat)
 2 1/2 C. Whole Wheat Flour
 2 tsp. Dry Active Yeast
 1/4 C. Warm Water ( not hot )
 1/2 tsp. Salt
 1/4 C. Honey
 1/4 C. Vegetable Oil
 1 1/2 C. All Purpose Flour

Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured service and kneed for at least 10 – 15 minutes. The dough may need a little more flour added to it if while kneading its sticking to your hands. The finished dough will feel smooth and spongy and will not stick to your hands.
 Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or a over heated area. The dough should be let to rise at room temperature.
 When dough has doubled, punch in the middle and let rest for 5 minutes. Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have double in size.
 Place in a preheated oven at 350 degrees for about 30 minutes.

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SaltGrass Steakhouse Honey Butter

1 Stick Butter (softened)
 2 Tbsp. Condensed Milk
 1/4 C + 1 Tbsp. Honey

In small food processor or blender whip butter, milk, and honey. You must whip the ingredients until they lighten in color and turn a light cream color. Shape with melon ball. Cover and refrigerate until served. You may also omit the honey and serve with your favorite bread or rolls.