Combine beer and molasses and add the dissolved yeast.
Beat in the rest of the ingredients and blend well.
Brush the top of the dough with softened or melted butter, cover, and let rise until doubled.
Then punch the dough down, turn it out onto a floured board, and knead until thoroughly, about 7 to 8 minutes, using as much more white flour as is necessary to keep the dough from sticking.
Shape into 2 loaves and place in buttered 8- by 4-inch loaf pans; or shape into 2 oval loaves and place on buttered cookie sheets,
Cover and let rise until doubled.
Bake in a 350 oven for 35 to 45 minutes, or until done.
Grate the coconut, mix it with sugar and milk. Set it on a fire and keep stirring till it becomes sticky and thick. Add vanilla and coloring and remove from the fire. Set it in a greased flat dish. Cut into small diamond shape pieces. Serve cold
Brown the chopped beef, onion, and garlic in hot fat in medium or large frying pan. Add salt, pepper, tomatoes, parsley, cumin and fresh mint or dill. Cook over low heat until the mixture is well blended. Stir eggs into the meat mixture; cook over low heat until eggs are set.
Serve in pie-shaped wedges.
