————————-WALDINE VAN GEFFEN VGHC42A————————- 3 c Self-rising flour
3 tb 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 9×5″ bread tin or 2 (4×7″) tins and bake at 375~ for 50 to 55 minutes or until the top is crunchy. Source: Baton Rouge Advocate. —–