Mix together 2 cups flour and yeast in large bowl.

Cook sausage in small skillet, breaking apart with wooden spoon, until cooked through, about 5 minutes.

Heat beer, sugar and salt in saucepan until 120 to 130 degrees F on instant-read thermometer. Pour into flour-yeast mixture in bowl. Beat with wooden spoon for about 100 strokes.

Add remaining 2 cups flour, 1/2 cup at a time. Add sausage, 1/2 cup cheese, scallions; knead with hands.

Transfer dough to lightly floured surface. Knead until smooth and elastic, about 8 minutes, adding flour as needed to prevent sticking. Transfer dough to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour.

Punch dough down. Divide in half. Let rest 5 minutes. Shape each half into oblong loaf, about 10 x 3 inches. Transfer to greased baking sheet. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, 30 minutes.

Heat oven to 350 degrees F. Using razor blade or sharp knife, make long slash down center of each loaf. Sprinkle 1/4 cup cheese down center of each loaf.

Bake in 350 degrees F oven for 15 minutes. Brush each loaf with 1 tablespoon melted butter. Bake another 15 to 20 minutes or until golden and loaves sound hollow when tapped on the bottom. Remove to wire rack to cool. Serve slightly warm.