Herbed Beer Bread

Thanks to the eCurry blog, I found something quick and delicious to do with my self-rising flour that had expired!  I was worried about the "rising" power since it was past the expiration date and I hadn't kept it in the freezer, like I do with some of my other less-used flours.  This recipe was so simple and versatile, that I thought it would be a perfect way to use up my flour. 

On the eCurry blog, the author creates her Herbed Beer Bread with Italian seasoning, crushed red pepper, and ground black pepper.  I chose a different route, since I had some fresh herbs to use up - dill and parsley, along with some dried Italian seasoning.  As you can see, I used a decent amount which made the bread incredibly flavorful.  For the beer choice, I went with Karl Strauss Amber Lager. 

After mixing together the flour, herbs, and a few teaspoons of sugar, you pour the only liquid ingredient (beer!) into the mix.  I love seeing the amber bubbles appear at the surface as it hits the flour. 

This remaining step is key.  During the last 10 minutes in the oven, the top of the bread is brushed with melted butter.  Yum.  The crust transforms into this crunchy, buttery, wonderfulness.  Subsequently, as I have made this bread (still using up my expired flour), I've experimented with different fresh herbs, like tarragon, and also stronger beers.  All combinations have been excellent which is why this bread is so versatile.  Use it to make an egg sandwich in the morning, or into some bruschetta in the evening.   This bread is a good staple to have around.