2 pk Dry yeast
1/2 c  Lukewarm water
1/4 c  Sugar
1 tb Salt
12 oz Great western beer, heated
-to lukewarm
2    Eggs, lightly beaten
1 ts Sage
2 ts Thyme
3 ts Savory
1 sm Onion, grated
7 c  Flour (approximately)

Sprinkle the yeast over the lukewarm water and stir to dissolve. combine
the heated beer, sugar, salt and melted butter with the yeast mixture. Add
the eggs, sage, thyme, savory, grated onion and 4 cups of the flour and
beat until the mixture is smooth. Add enough remaining flour until the
mixture becomes difficult to beat. Turn dough out onto a lightly floured
board and begin kneading, adding enough of the remaining flour so that the
dough does not stick to your hands or the board. Continue to knead until
the dough is smooth and elastic. Place the dough in a oiled bowl, cover it
with a damp cloth and let rise in a warm place until doubled in bulk. About
1 1/2 hours.
When the dough has risen, punch it down and let it rest for 10 – 15
minutes. Divide the dough in two pieces and shape each one into a round
loaf. Place each in a loaf pan and let rise until double. Bake the loaves
in a preheated 400 degree oven for 35 minutes. Remove the loaves from pans,
and let cool on wire racks.
This bread should be served slightly warm. You may also freeze the
loaves and reheat as needed. This dough also makes wonderful dinner rolls
or hamburger buns Makes 2 loaves