Beer Bread. Mix 400g self-raising flour, 2 tbsp sugar, 1 tsp salt, ¼ tsp each of oregano thyme and a pinch of dill in a bowl. Stir in a 330ml bottle of beer. Bake at 180 C for 40-45 minutes. Let stand for 5 minutes, then turn onto a rack and brush with butter. Serve when still warm.