Herbed Beer Bread 1 can of beer (355ml) *at room temperature 1 tsp butter, melted (5ml) Bread Mix: 2 ¾ cups of all-purpose flour (675ml) 2 tbsp granulated sugar 2 tbsp baking powder 1 tsp salt ¼ tsp each of dried oregano and thyme Pinch of dillweed Bread mix: in a large bowl, stir together dry ingredients. Pack into an airtight container or bag (can be stored at room temperature for up to 1 month) To make the bread, place mix in large bowl; With a wooden spoon, stir in beer just until the flour is mixed in. Pour into a greased/floured 8x14” (1.5L) loaf pan. Bake at 375ºF/190ºC oven for 20 minutes. Remove and butter top of bread. Place back into over for another 25-30 minutes. Let stand in pan for 5 minutes and turn out onto rack. Brush top with butter again. Excellent with soups and salads, or toasted with eggs.
