Sarah's Herb Bread
Source: Baton Rouge Advocate

3 cups self-rising flour
3 tbsp white sugar
12 oz beer; room temp
4 oz dried herbs of your choice

Mix flour with sugar. Pour in beer. Add herbs (Sarah uses parsley, chives, granulated garlic and celery seeds and blends them in a blender before adding to the dough). Place in a buttered 9x5-inch bread tin or 2 (4x7-inch) tins and bake at 375F for 50 to 55 minutes or until the top is crunchy.