From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 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
  • cornmeal

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.

YIELD: 1 Loaf

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