Beer Bread

Makes 16 Servings. In small bowl, sprinkle yeast over warm water. Stir in sugar and set aside about 10 minutes or until foamy. In work bowl of food processor fitted with steel blade, combine the folours, half the beer, the yeast mixture and salt. Pulse on and off 4 times. Add the remaining beer and process 8 seconds to form an elastic spongy wet dough. Spray a large glass or ceramic bowl with nonstick cooking spray. Place dough in bowl, turning to coat all sides. Cover and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour. Sprinkle clean work surface with 1 tablespoon reserved flour and work dough into a ball. Line a banneton or bowl with a clean non-terrycloth kitchen towel; sprinkle cloth with remaining tablespoon of flour. Press dough into bowl; spray lightly with nonstick cooking spray and cover lossely with plastic wrap. Set aside in a warm, draft-free place to rise until almost doubled in bulk, but still firm, about 30-40 minutes. Preheat oven to 450. Spray a baking sheet with nonstick cooking spray and sprinkle the center with cornmeal. Gently turn the dough out onto the cornmeal. Cut an 'x' in the center of the dough with a clean razor blade or the steel blade of the food processor. Set dough aside in a warm, draft-free place to rise until doubled in bulk and springy, about 10 minutes. Bake 20 mintues; reduce oven temperature to 400 and bake 10 minutes longer or until bread sounds hollow when tapped on the bottom. Cool on a rack.