i saw some gardening show on TV several years ago where a guy mixed beer with green dishwashing liquid (NOT anti-bacterial) and ammonia to make a grass/lawn spray that was supposed to really promote growth. to this day, i haven't managed to find the recipe again, but ... those were the three main ingredients i remember. this could be an option for you - since lawns don't really care if beer is skunked or not ;) (but then again, IMHO, the goal of a gardener is to minimize and reduce grass in favor of native plants :)

I've not made that recipe....but I would just let it rise, punch it down rest 10 minutes and shape... Either free form or loaf. Will you be doing it by hand? or in a mixer or processor? When I make beer bread I just use room temperature beer, and either it's flat ( like from the bottom of a keg) or I make it flat by pouring it from glass to glass....as the "head" makes it hard to mix. But I can't imagine hand kneading dough with velveeta cubes in it....sort of a texture thing....and I don't think that kind of cheese grates well at all....so I would use all grated chedder and add it with the flour.

WOW!!! What's old is new again..... ;-) dian57, your recipe looks great! I have a new-and-improved add-in choice since this thread - it's High-Maize Resistant Starch. High-Maize would be a good substitute for wheat germ (measure-for-measure) in the Cornell Bread Recipe. Wheat germ is unnecessary in the Cornell Bread Recipe IF you use at least a portion of freshly-milled whole wheat flour in the recipe to begin with...fresh wheat germ is already available in whole wheat flour. Milling your own flour will also assure the highest amount of nutrients from the wheat. This is why I find it amazing the Cornell Recipe didn't use whole wheat flour in the first place. The nutrients in freshly-milled whole wheat flour begin to degrade within 3-hours of milling, and the wheat germ oil oxidizes quickly. You will find wheat germ purchased as an individual ingredient is basically a rancid product - which means it's a free-radical, which is destructive to the body. The rancidity in the wheat germ purchased commercially is covered by the toasting they do to the raw germ. Rancid oils don't have to smell rancid to BE rancid. If they smell rancid, then they have been rancid for a VERY long time. If you want to add wheat germ to a recipe, add freshly-milled whole wheat flour - it's in there... I add High-Maize Resistant Starch to all my recipes for baked goods anymore. Here's a bit of information from King Arthur Flour: -Natural dietary fiber is derived from corn. It's an easy solution for adding fiber to your gluten-free diet. -One serving of Hi-maize (about 1 1/2 tablespoons) contains 6g of non-soluble dietary fiber: about 20% to 25% of your suggested daily requirement. -Substitute for up to 1/4 to 1/3 the flour in your baked goods; adjust up or down to taste. -Add to soups, sauces, and smoothies. -Wheat-free, soy-free, nut-free blend is packed in a dedicated gluten-free facility. King Arthur - 12-ounces for $6.95. I buy High-Maize 5-in-1 Fiber from Honeyville Grain. $18.49 for 5-pounds. http://store.honeyvillegrain.com/hi-maize5-in-1-fiber.aspx Here's what Honeyville Grain has to say about Hi-Maize: Hi-maize has some real health benefits. Hi-maize is lower in calories than the flour it replaces. Hi-maize delivers between 2-l kilocalories/gram while flour delivers 4 kilocalories/gram. Hi-maize also helps your body burn more fat and may lead to lower fat accumulation. Hi-maize helps maintain healthy blood sugar levels in healthy individuals because Hi-maize increases insulin sensitivity in healthy people. Hi-maize helps balance your energy in the hours following a meal. It has a lower impact in blood sugar and blood insulin than the flour it replaces. For individuals following a "carbohydrate-control" diet, it lowers the "net" or digestible carbohydrates in foods. Hi-maize promotes digestive health. The fiber in Hi-maize is fermented within the large intestine and encourages the growth of friendly bacteria (a "prebiotic" fiber). It reduces harmful compounds such as ammonia, while producing beneficial compounds such as short-chain fatty acids like butyrate, the preferred fuel for colon cells. Hi-maize is ideal for use in a gluten-free diet. Hi-maize is well tolerated. It is slowly fermented and does not produce the uncomfortable digestive side effects sometimes found with fiber. I add a heaping tablespoon to my morning smoothie (homemade kefir, 100% fruit juice, flaxmeal, High-Maize and a nutritional supplement. I also substitute up to 15-20 percent of the flour in a recipe with High-Maize. Another good substitute for wheat germ in the Cornell recipe is amaranth (I believe I mentioned it above in an earlier post). You could add whole amaranth seeds or amaranth flour (amaranth is so tiny it needs to be milled in a seed mill or in a coffee/spice mill). The seeds look like golden poppy seeds and I like to add amaranth seeds to quick breads. Amaranth flour is high in protein, and protein is why wheat germ is used in the recipe. The fiber content of amaranth is three times that of wheat, plus good amounts of iron and calcium. Amaranth also contains vitamin E (also found in wheat germ). Amaranth is easy to digest. The Cornell Bread Recipe was a good start to improving nutrition, fiber and protein in bread, but there are a lot of other things you can add to your recipes way BEYOND what was used in this "old science" recipe. -Grainlady

I sure don't see a problem freezing it. I make Sara Moulton's bread which is actually baked in a baking dish (9x13 or 7x11) It's then cut in squares. It's lumpy and flavourful. kitchen of Sara Moulton Servings:6-8 Difficulty:Easy Cook Time:30-60 min I had no idea about the widespread popularity of beer bread until Debbie Bickford, a longtime fan of my show, emailed her family's version to me, along with this introduction: "Hope you will enjoy this simple bread. It looks lumpy, but the lumps are yummy.' My granddaughter likes it for the butter." The first time I made Debbie's recipe, it was so ridiculously simple, I thought it was a joke. Then I ate it and I understood it was a miracle. So little effort, so much flavor. In fact, it was so good, it inspired me to come up with a few variations of my own: beer bread made with cornmeal or whole wheat flour, and beer bread with onion. A cook named Farmgirl Susan, who writes for a web site called "A Year in Bread," wrote well about the recipe's versatility: "Beer bread is delicious warm or at room temperature and goes well with just about anything. You can even use it to make sandwiches. It also freezes beautifully." There are home cooks in the South who whip up a batch of biscuits for every meal. I'm thinking this beer bread could become my frequent side for weeknight meals. Ingredients 8 tablespoons (1 stick) unsalted butter 3 cups unbleached all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1 teaspoon table salt One 12-ounce bottle good-quality beer Cooking Directions Place an oven rack in the upper third of the oven and preheat the oven to 350"F. Place the butter in a 13 x 9 x 2-inch baking dish or pan and set it in the oven while the oven is preheating. Stir together the flour, sugar, baking powder, and salt in a medium bowl. Stir in the beer until it is just incorporated' (The dough will be sticky and heavy.) Pour 6 tablespoons melted butter out of the pan into a cup; tilt the pan to coat the bottom and sides with the remaining butter. Spoon the bread dough into the pan and spread evenly; drizzle the 6 tablespoons melted butter over the top. Bake for 20 to 25 minutes, or until the bumpy top is golden brown. Remove the bread from the oven to a cooling rack; cut the bread into rectangles and serve warm.