RECIPE FROM "SANDY'S
(From Stop and Smell the Rosemary: Recipes and Traditions to Remember, published by the Junior League of Houston)
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
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