Recipe: Herbed Beer Bread (no knead batter bread, no yeast)

HERBED BEER BREAD



3 tablespoons cornmeal (for the pan)
4 cups self-rising flour
3 tablespoons sugar
1/2 cup grated Parmesan cheese
1 tablespoon dried Italian herbs
12 ounces beer, at room temperature
2 tablespoons butter or margarine, softened

Preheat the oven to 325 degrees F. Grease a loaf pan with shortening or cooking spray, and sprinkle the bottom and sides with the cornmeal.

In a large bowl combine the flour, sugar, cheese, and dried herbs. Mix well. Gradually stir in the beer to make a stiff batter. Pour the batter into the pan.

Bake for 50 minutes. Brush the loaf with the softened butter. Turn the loaf out of the pan and let it cool on a wire rack.

Makes 1 loaf
Source: The Ultimate Tailgater's Handbook by Stephen Linn