-------------------------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 9x5" bread tin or 2 (4x7") tins and bake at 375~ for 50 to 55 minutes or until the top is crunchy. Source: Baton Rouge Advocate. -----