ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

Herbed Beer Bread
(From Stop and Smell the Rosemary: Recipes and Traditions to Remember, published by the Junior League of Houston)

Ingredients

3 cups self-rising flour

3 tablespoons sugar

2 ounces Parmesan cheese, freshly grated (1/2 cup)

1 tablespoon minced fresh oregano

1 tablespoon minced fresh basil

1 tablespoon minced fresh thyme

12 ounces beer, at room temperature

2 tablespoons unsalted butter, melted

cornmeal

Directions

Preheat oven to 325 degrees. Grease a 5 by 9-inch loaf pan and sprinkle bottom and sides with cornmeal. Combine flour, sugar, cheese, oregano, basil, and thyme in a large mixing bowl. Stir in beer to produce a stiff batter. Pour batter into pan. Bake 1 hour and 5 minutes. Brush with butter and sprinkle with cornmeal. Remove from pan and cool on a wire rack.

Bread may be frozen, wrapped in an airtight package, for up to 3 months.

Yields 1 loaf